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Salt and Pepper Norfolk Quail with Asian coleslaw

Salt and Pepper Norfolk Quail with Asian coleslaw

Recipe for Salt & Pepper Norfolk Quail with Asian Coleslaw by Michael Avis at The Riverside Restaurant, Woodbridge – great way of using our diced quail meat!For the quail 500g tub of diced Norfolk Quail meat 2tsp white pepper 1tsp ground black pepper 2tsp garlic...

Quail breast, egg and leg schnitzel and hay custard

Quail breast, egg and leg schnitzel and hay custard

Serves: 4 adults 4 Quail skinned and boned 100g Hay 4 Quail eggs 100g egg yolk 300g double cream 15g sugar 1 whole egg 150g panko bread crumbs 20 sprigs of young ground elder, washed 1 bunch of washed Rainbow chard, leaves and stems trimmed 12 leaves of hedge garlic...

Salad of Norfolk Quail with goats cheese

Salad of Norfolk Quail with goats cheese

Salad of Norfolk Quail 2 quail (4 breasts) 1 slice of prosciutto/ Parma Ham 4 rainbow carrots 2 baby beetroot 3 cucumelons! 100g Fielding cottage Mardler goats cheese 50mls Crush Zingy Lemon Dressing micro salad leaves, (rocket, thyme and bulls blood) 1 shallot 1...

Norfolk Quail egg, courgette, caper and fig chutney salad

Norfolk Quail egg, courgette, caper and fig chutney salad

For Quails Eggs Hard boil three eggs in salted water for approx four minutes, drain then place straight into iced water, then peel. Take one large courgette and slice diagonally, marinade in Crush Foods rape seed cold pressed oil, with salt and crushed black pepper....

Quail and Egg with Roasted Apple Puree and Watercress

Quail and Egg with Roasted Apple Puree and Watercress

Norfolk Quail and Egg with Roasted Apple Puree, Slow Cooked Celeriac and Watercress by Oli Williamson, Sous Chef at Roger Hickmans Restaurant, Norwich. Serves: 4 adults 4 Norfolk Quail and Eggs 3 Granny Smith Apples 1 Small Celeriac 12 Sprigs Fresh Watercress 1 Jar...

Norfolk Quail, Celeriac and Wild Mushrooms

Norfolk Quail, Celeriac and Wild Mushrooms

Recipe for Norfolk Quail, Celeriac and Wild Mushrooms by Ben Handley. Norfolk Quail with Celeriac and Wild Mushrooms Extra Virgin Olive oil 4 whole quail (we use the fantastic Norfolk Quail) 1 head celeriac, peeled & roughly chopped 100g wild mushrooms squeeze of...