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Pan-roasted quail, herbs and fried egg by Paul Welburn

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This stunning recipe from Paul Welburn uses a number of creative cooking methods to prepare the quail. Transglutaminase, also known as 'meat glue', is used to fuse the flesh of the quail breasts together to create a neat finish. Both legs and breasts are cooked sous vide to ensure a fantastically tender texture, perfectly paired by rich, earthy ceps and a tasty fried egg.

Get the recipe – http://www.greatbritishchefs.com/recipes/sous-vide-quail-ceps-recipe

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4650 | Chefs | Cooking

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