Check out The Chef’s Circle Merchandise here!
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
Great British Chefs on YouTube | http://www.youtube.com/user/greatbrit…
Subscribe to Great British Chefs | http://togbc.com/chansub
Facebook | http://www.facebook.com/greatbritishc…
More great recipes | http://www.greatbritishchefs.com