Naomi's Kai o te manu - food of the bird
Naomi's dish from the Kenwood Challenge Invention Test - episode 11 of Three's MasterChef New Zealand.
Ingredients
Method
Ingredients
Chicken and quail ravioli filling
- 2 quails
- 4 portobello mushrooms
- 1 chilli, sliced
- 1 chicken breast, diced
- Salt to taste
Ravioli
- 1 egg – for sealing raviolis
- 300g plain flour
- 1 egg
- 1 egg yolk
- Pinch salt
Quail broth
- 2 quail frames
- 1L water
- 200ml white wine
- 2 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- 3 garlic cloves, peeled and diced
Garnish
- 1 tbsp grated parmesan
- 1 lime, zest
This recipe was created by a contestant on Three's MasterChef New Zealand, some ingredients and tools may not be available at your local New World.
Method
“Another dish inspired by my love for pasta! I got quite experimental with this recipe, and I hope you take care and have fun in the process of this one!”- Naomi
Chicken and quail ravioli filling
- Remove breast and thigh meat from quail. Dice up and add to a bowl with chilli, chicken & mushroom.
- Mix together with salt and pepper to taste. Set aside to fill ravioli.
- Lightly pan fry the legs of the quail until crispy golden brown then set on top of ravioli.
- Season before serving.
Ravioli
- Mix egg and yolk into flour in a bowl. Season well.
- Knead well and bring them together to form a ball.
- Continue to knead for another 10 mins and wrap tightly with cling wrap. Rest for 30 mins.
- Then, roll out the pasta to the thinnest setting on a pasta machine.
- Cut into circles and place quail filling inside.
- Place another circle of pasta on top and seal with egg wash. Make sure there are no air bubbles.
- Blanch in boiling seasoned water until al dente.
- Keep warm to serve.
Quail broth
- Place all ingredients into a pot and bring to the boil.
- Reduce to a simmer and cook for 30 mins to develop flavours.
- Strain into a pot and season.
- Keep warm to serve.
Assemble
- Ladle broth into the plate.
- Add 3 blanched raviolis and top each with a quail leg.
- Sprinkle microplaned parmesan over the bowl and lime zest too!