Ingredients

Quail

1 quail (legs removed)

20g butter

1 clove garlic, crushed

2g salt

2 sprigs of thyme

Confit leg

2 quaillegs

2g salt

Sprig thyme

300ml oil

Foie gras

30g A grade deveined foie fras, scored

Caramelised brioche

300g brioche, torn into chunks

300g honey

300g water

1 vanilla pod

Almond puree

300g roasted almonds

600g milk

30g honey

Candied almonds

Whole almonds, roasted

100ml amaretto

2g salt

30g sugar

Rum braised pineapple

750ml dark rum

100g dark sugar

600g orange juice

1 star anise

1 stick cinnamon

zest of 1 lemon

1 vanilla pod

3 pineapples, peeled

Pineapple puree

1 braised pineapple

50ml thyme balsamic

Buchu jus

100 ml ruby port

200ml demi glaze

1g dried buchu leaves

Method

Quail

Mix the salt with the butter and herbs and stuff into cavity. Vac pack on full and sous vide at 55C for 15 min before sealing in hot oil.

Confit leg

Rub the salt and thyme on legs and confitat 70 degrees for 2 hours.

Foie gras

Season the foie gras well and fry on high heat until core temp of 55C.

Caramelised brioche

Mix honey, water and vanilla together. Dip the brioche chunks into the syrup briefly and spread on a baking tray. Bake for 6 min at 180C turn and bake again until caramelized and golden.

Almond puree

Roast the nuts and boil the milk. Add both to a blender whilst very hot and blend until smooth. Season with honey and salt and pass.

Candied almonds

Toss the almond in the sugar, salt and amaretto mix, spread on a baking tray and roast for 8 min at 180C.

Rum braised pineapple

Boil all the ingredients together. Add the pineapple and cover in a cartouche. Cover in foil and braise at 160C for 30 min or until tender. Allow to cool, brunoise the pineapple and reserve in a little of the liquid.

Pineapple puree

Heat a pan until hot, roughly chop some of the pineapple and fry untildry.Deglaze with thyme balsamic and cook out.Blend until smooth and pass.

Buchu jus

Reduce the port to aglaze. Add the demi glaze and reduce to sauce consistency. Sprinkle in the buchu and steep for 10 min. Strain and mount with a knob of butter to finish.

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