BlueSky Business Aviation News
 

Each month, Derek Freeman, owner and founder of the award winning UK private jet fine dining company, Bon Soirée, brings you seasonal recipes from the company's new menu for you to try at home.

This week, a firm favourite with Bon Soirée's customers . . .

Chorizo and Quails Egg Croquette with Pickled Vegetables.

Pickled vegetables: Ingredients

  • 150g Cauliflower small florets

  • 200g Baby Onions

  • ¼ Cucumber Julienne

  • 1 Courgette Julienne

  • 250g Sugar

  • 250ml White Wine Vinegar

  • 1 Turmeric

  • ½ tbsp Mixed Spice

  • 1 tbsp Flour

  • 3 tbsp English Mustard

Method

  • Bring the sugar, vinegar and to the boil and remove from the heat

  • Whisk together the turmeric, spices, flour and mustard and add to the gastrique

  • Add in all the vegetables and leave to cool


Quails Egg Croquette: Ingredients

  • 225g Pork Mince

  • Thyme leaves, Rosemary leaves finely chopped

  • 1 tbsp Honey

  • 1 tsp Wholegrain Mustard

  • 50g Chorizo very finely diced

  • Salt and Pepper

  • 1 tbsp Panko Breadcrumbs

  • Raw Quails Eggs

Method

  • Drop the quails egg into boiling water and blanch for 2 minutes 30 seconds

  • Drop into iced water and leave for 2 minutes

  • Combine all the remaining ingredients

  • Peel the eggs and dry thoroughly

  • Wrap each egg in a thin layer of the pork meat mix

  • Breadcrumb the eggs and deep fry in cool oil


The Courtyard | 116c High Street | Northchurch | Berkhamsted 
Hertfordshire HP4 3QN, UK.
Tel: +44 (0) 1442 874 076
Fax +44 (0) 1442 874 077
www.bonsoiree.co.uk
©BlueSky Business Aviation News | 28th August 2014 | Issue #285
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