Inspiring quail recipes

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...

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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...

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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....

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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...

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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...

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Roast Quail, Broccoli, Peanut and Lime

Roast Quail, Broccoli, Peanut and Lime

Recipe for Roast Quail, Broccoli, Peanut and Lime by Mark Poynton, Chef/Owner of Michelin starred Alimentum in Cambridge.Broccoli puree 2 heads of broccoli 10% of the cooked weight of broccoli in double cream and buerre noisette Peanut and lime puree 250g of roasted...

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Spatchcocked Quail with Pearl Barley

Recipe for Spatchcocked Quail with Pearl Barley by well-known TV Chef, Brian Turner.  This recipe was created for and used on the Norfolk episode of A Taste of Britain with our quail, on our farm. 8 small quail, spatchcocked 4 tbsp rapeseed oil 3 tbsp chopped fresh...

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Norfolk Quail, Beetroot, Pearl Barley & Watercress

Norfolk Quail, Beetroot, Pearl Barley & Watercress

Recipe for Norfolk Quail, Beetroot, Pearl Barley & Watercress by Eric Snaith, Head Chef at Titchwell Manor in Norfolk. Serves: 4 as a starter “We are lucky in Norfolk to have a fantastic local quail producer called Norfolk Quail. Their birds are ethically farmed...

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Norfolk Quail and Poached Pears in Elderberry Jus

Norfolk Quail and Poached Pears in Elderberry Jus

Recipe for Norfolk Quail and Poached Pears in Elderberry Jus by Mike West, Head Chef at The Grove Cromer, Norfolk.For the Norfolk Quail 4 Quails 2 tsp maldon sea salt 1 tsp cracked black pepper 2 tbsp rapeseed oil for the Elderberry Jus 450ml Water 650g of de-stalked...

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Norfolk Quail, Celeriac, Raisin, Caper and Hazelnut

Norfolk Quail, Celeriac, Raisin, Caper and Hazelnut

Recipe for Norfolk Quail, Celeriac, Raisin, Capers and Hazelnut by Kenny Atkinson and Danny Parker of 3 AA Rosette House of Tides in Newcastle.For the Quail 1 x Oven Ready Norfolk Quail (200g approx weight) 1 Litre x Chicken Stock ½ clove x garlic 2 x sprig thyme Knob...

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Norfolk Quail