Mix the mushroom and onion, meat, bread and egg yolks together and divide into four. Drizzle the gill side of the large mushrooms with olive oil and season with salt and pepper.
Soak the chantarelles in the hot water for 20 mins.Drain and chop, reserving the liquid.
Reduce the liquid until only half left. Gently cook the potatoes in salted water until soft,
careful not to boil the water rapidly to avoid water logging the potatoes, drain and mash
ensuring`there are no lumps.
Soak the dried chanterelles in the cup of hot water for 15-20 mins. Strain and reserve the liquid. Heat a pot of salted water until boiling rapidly add the oil and spaghetti, ensuring that the pasta doesn't clump together. Stir occaisonally, and cook until al dente and strain.
Soak the Dried mushrooms in the hot water for 15-20 mins.
Cut both the button and swiss button mushrooms in half and the slice thinly with the cut side facing the chopping board. Heat a frying pan on medium to high heat with 50gms of the butter in the pan. Meanwhile drain the dried mushrooms and reserve the liqour.
Add the shemeji, stir through and cook for another couple of minutes, then add the daikon dice and celery leaves and heat for another minute. Check that the chicken is just set and divide it between four bowls. Divide the soup between the bowls.
Put the butter into a heavy based pan (refer to tip 1.) and when it starts to foam whisk in the flour, salt, pepper and nutmeg and continue whisking until it starts to bubble. Remove from the heat and whisk in the milk a little at a time until completely incorporated then return to the heat and cooking until it boils again. Remove from the heat and whisk in the egg yolks.
Scrape into a bowl, cover tightly with plastic and pierce a few little pinprick holes in it to allow the steam to escape.
1. Preheat oven to 170 degrees celcius
2. Combine 1 tbs of oil with the spices and rub into the quail with a squeeze of lemon juice. Let stand for 10 mins to marinate.
3. Peel the Sweetpotato and cut 4 slices 2cm thick. Using a 4cm cookie cutter cut the centre out of the disc and toss in 1 tbs oil and seasoning. Place on a lined baking tray and roast until golden about 15 mins.
4. Heat a heavy base fry pan on a medium high heat and add 1 tbs of oil. Cut the quails in half so there is a breast and leg per piece. Sear the quail skin side first seasoning the flesh. Once the skin is golden turn over quickly and sear the flesh. Remove from the pan and polace on an oven tray and finish in the oven for 6-7 mins. Remove from oven and rest in warm spot.
Heat the white wine to almost boiling. add the dried mushrooms and rehydrate for 40 mins. In a heavy base pot, heat the olive oil on a medium heat add the onions and cook until soft stirring regularly to ensure even cooking. Add the rice and toast for a couple of mins. Strain the Mushrooms and add the liquid to the pot. Cook until the rice has absorbed the liquid. Add 3/4 of the stock and bring to the boil and cook for 5 mins. Add the remaining stock and the mushrooms and turn the heat down slightly until the stock is just simmering. Stir regularly to avoid sticking to the pot. Cook until all the liquid has been absorbed and rice is cooked, remove from heat. Fold through the peas and let stand for a few minutes then fold through the herbs and beetroot. Adjust the seasoning and add the lemon juice and mascarpone. Plate and crumble the ashed chevre over the top of the dish to allow to melt into it.
Heat the white wine to almost boiling. add the dried mushrooms and
rehydrate for 40 mins. In a heavy base pot, heat the olive oil on a medium heat
add the onions, and leeks and cook until soft stirring regularly to ensure even cooking.
Add the rice and toast for a couple of mins. Strain the Mushrooms and add the
liquid to the pot. Cook until the rice has absorbed the liquid.
Soak the dried porcini and morels in the water. Put 100g of butter into a wide, shallow heavy based pan and heat until it starts to foam, then add the onion and season it and cook stirring until it is golden.
