Stuffed quail in slowly cooked clay
The Signature Snack by Kiki van Eijk and Johan van Groeninge (Avant-Garde) combines both their 'signatures' and serve a stuffed quail in ceramics. This concept has been derived from one of the dishes that the restaurant is famous for: spring chicken in chamotte clay. Of course, designer Kiki van Eijk added her own twist to it by designing the ceramics. When you break open the ceramic, the little quail will appear.
Quails
2 small quails
2 banana leaves
500 gr lead-free clay
Debone the quails starting from the breast so that the legs remain attached and the skin is not damaged. Cut in 2 equal halves. Lay out the 4 quail halves flat and season with salt and pepper.
Farce
75 gr filleted chicken breast
50 gr heavy cream
1 egg yolk
50 gr parsley
Salt and pepper
50 gr melted butter
Remove any sinews from the chicken breast. Blend the egg yolk, cream, salt and pepper into a smooth farce in the food processor. Add the chopped parsley. Squeeze a little farce onto the quails and fold it up like a drumstick. Coat with melted butter and fold into half a banana leaf.
Roll out the clay to a thickness of half a centimetre and cut out a round. Moisten the clay with a little water. Put the wrapped quail in the middle of the clay round and into the shape of a small vase. Bake the clay packages in the oven at 180º C in 26 - 28 minutes until rosé.