Gastronomixs

Satay of quail from the hot stone with gado gado soup and cucumber tagliatelle

Although satay is a definite favourite on the menu, this doesn't mean we cannot create variations. The use of quail makes the satay just that bit more elegant. The use of the hot stones is a variation on the stone grill, and makes for an exciting experience at the table. Make sure that the quail is sent to the table nearly cooked and at temperature, because the guest shouldn't have to wait ten minutes before being able to eat.

Starter, entremets, or main course, serves 10

Satay of quail from the hot stone with gado gado soup and cucumber tagliatelle

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Ingredients

20

 

quail breasts

25

g

brown caster sugar

30

g

coriander seeds

12

g

ground cumin

6

g

ginger, finely chopped

6

g

garlic, finely chopped

3

g

turmeric

6

g

salt

50

ml

gado gado sauce

20

ml

coconut milk

50

ml

chicken stock

2

tbsp

sushi vinegar

½

 

cucumber, finely diced (brunoise)

50

g

bean sprouts

2

tbsp

sautéed onions

1

tsp

sesame oil

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1

 

cucumber

1

tsp

salt

100

g

sushi vinegar

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10

squares of

rice paper

 

 

spice mix of your choice

Preparation method: satay of quail
  • Cut the quail breasts in pieces or leave them whole.
  • Grind the other ingredients together into a paste.
  • Add a little oil to the paste so that it is easy to spread.
  • Spread the paste onto the quail pieces and leave them to marinate for 6 hours so that they become fully infused with the flavours.
  • Put the marinated quail meat on skewers and pull vacuum for each portion.
  • Just before serving, cook the quail for 10 minutes at 65°C. That way the meat will stay nice and tender and you can be sure the guest will not be eating underdone meat.
Preparation method: gado gado soup
  • Heat the chicken stock in a big pan.
  • Add the gado gado and the coconut milk to the hot stock and blend well.
  • Season the soup to taste with sushi vinegar and salt and pepper, if you like.
  • Foam the soap with a hand-held blender.
  • Put a garnish of brunoise cucumber, finely chopped bean sprouts, and sautéed onions in Asian soup bowls and ladle the frothy soap over them.
  • Finish with a few drops of sesame oil.
Preparation method: cucumber tagliatelle
  • Slice the tips off the cucumber and slice the cucumber in half.
  • Use the Lurch Spirali machine to create ribbons.
  • Sprinkle with salt and let stand for 10 minutes.
  • Drain the cucumber of liquid and sprinkle with sushi vinegar.
  • Twirl the cucumber ribbons onto a carving fork or kitchen tongs and place them on the plate in neat rolls.
Preparation method: krupuk
  • Cut the rice sheets into the desired shape.
  • Deep-fry them for a few seconds at 180°C.
  • Drain the krupuk thoroughly on paper towels.
  • Sprinkle with seasoning of your choice, or try five-spice powder, garam masala, or tandoori masala.
Finishing & presentation
  • Heat the hot stones in the oven at 250°C for at least half an hour.
  • Put aromatic products such as fresh herbs or spices or citrus peels in a steamer basket and put the hot stones on top of the basket.
  • Remove the quail satay from the vacuum bags and place them on the hot stones at the table.
  • Serve with the gado gado soup, krupuk, and cucumber tagliatelle.

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