Back in July, Bowcliffe’s executive chef, Andy Lawson, was invited to take part in the Great Yorkshire Show – cooking alongside some of the greatest chefs in the region for some of the 130,000 visitors who flock to enjoy the award-winning livestock, local produce and food delights in a three-day celebration of all things Yorkshire.
Andy’s culinary masterclass took place inside the Game Cookery Theatre and he chose quail as the dish’s star ingredient. With compère and leading Yorkshire chef Stephanie Moon watching on, Andy showcased a nose to tail style of eating, cooking the whole bird and wasting nothing – something that is in keeping with the Great Yorkshire Show principles.
In a first for the Great Yorkshire Show Game Cookery Theatre, Andy also brought with him a popcorn machine – and with it, he created a side of delicious smoky bacon popcorn.
Now the game season is officially upon us, we thought it would be apt to share some footage of Andy at the event, along with the exact recipe for his Great Yorkshire Show ‘Quail and Corn’ dish, we hope you enjoy it! As an aside, make sure you look out for numerous ‘game specials’ in the Drivers’ Club in the coming months, including a rather special venison dish and a pheasant main that’ll have you salivating. See you there!
Watch the Great Yorkshire Show footage, below:
Andy Lawson’s ‘Quail and Corn’
Serves two as a starter
- 1 whole quail – legs and wishbone removed – use the bones to make the quail stock
- 2 slices smoked streaky bacon
- 30g popcorn kernels
- 50g sweetcorn
- 1 tsp butter
- Pinch saffron threads
- ¼ lemon juiced
- 50ml Sloe gin
- 50ml quail stock reduction
- 1 tsp cider vinegar
Prepare the quail by removing the wishbone and legs from the body, followed by the breasts. Keep the breasts in the fridge until ready to cook.
Trim the legs to 1 cm form the top of the drumstick and scrape the meat down to expose the bone and form a “lollipop.” Wrap tightly in clingfilm. Poach the lollipops in simmering water for 45 minutes then chill in the fridge.
Make the sweetcorn puree by simmering the sweetcorn, butter saffron and lemon juice with a splash of water. Once softened blend and pass through a fine sieve, keep the puree warm or keep in the fridge until required.
Pan fry the bacon until crisp, reserve the bacon fat and use to cook the popcorn.
Once the bacon has cooled blend into a fine powder and season the popcorn with the bacon dust.
Reduce the sloe gin to a syrup in a small pan, add the quail stock and reduce down to a syrupy consistency.
To serve:
Heat a frying pan over a medium heat, pan fry the quail legs for 3-4 minutes until golden and crisp, add the breasts to the pan and cook for 1 ½ minutes either side, then allow to rest.
Reheat the sweetcorn puree and place a spoonful onto the serving plates and pull into a swipe with your spoon.
Sit the leg and carved breast on top, add the bacon popcorn and more bacon dust if required, drizzle a small spoonful of the sloe gin syrup around the plate and add some peppery baby leaves to balance the dish.
Et voila!