pr-sentoir

The recipe for The Barbecue Smoked Quail Stuffed with Kimchi from The Display

undefined undefined 3 mai 2020 undefined 20h29

undefined undefined 27 mars 2024 undefined 13h12

The Editor

Le Présentoir

Dear Candies, at the editorial office, we have decided to contact some of your favorite establishments so that they can share with us one of their flagship recipes to share with you! Easy to make at home, it's a way, like any other, to rediscover these restaurants or bars that we miss so much!

Today, it's Le Présentoir that opens its doors to us on rue Pierre Mauroy, in its 100% natural temple! Here, we eat, we drink, and most of all, we chill in a natural way! Between natural wines, octopus carpaccio, frog legs, or dumplings, we don't know where to start. To relive the sensations of their dishes at home, Chef Mike Massaro offers us the recipe for his famous Smoked Quail stuffed with Kimchi. Who's in? Chef's tip: before starting the smoking process, always make sure to brine your meat in a mixture of water, salt, and sugar. To prepare the quails in brine, you will need: - 8 cleaned quails - 150g of sea salt - 75g of sugar - 3 liters of water - 1 cabbage sliced - 1 tablespoon of coriander seeds - a few sprigs of thyme - a few cloves of crushed garlic Mix the salt, sugar, and 1 liter of water in a small saucepan and bring to a boil. Add to 2 liters of cold water with the aromatics and...Let it cool completely. Once cooled, add the 8 quails. Cover and refrigerate overnight.


The next day remove the quails and rinse them carefully. Dry them on a rack until the skin is no longer damp... 1-2 hours

Now for preparing the Purple Cabbage Kimchi stuffing:


-1 kg of purple cabbage cut into large julienne
-100g of chopped ginger
-100g of chopped garlic
-150g of gochugaru or your favorite chili powder
-200ml of fish sauce
-1 bunch of green onions thinly sliced
-Mix and make a paste.

Cut the cabbage into 3 mm thick slices, brine in a 20% salt solution for 1 hour. Rinse well and squeeze out the cabbage, mix with the chili paste.


Place them in sterilized bags or jars to ferment at room temperature for a week or until desired fermentation level is reached. Flip the bags or jars and release air daily to allow gas to escape.


You can also prepare a raw version for stuffing without the fermentation process.


Fill the quails with Kimchi (50g of kimchi per quail).

For the glaze you will need:

- 100g of miso paste - 75g of honey - 35g of chopped ginger - 30g of liquid kimchi - 20g of soy sauce with black mushrooms Mix all the ingredients and generously coat the stuffed quail. For cooking: Start a charcoal grill with a two-zone setup. Half of the grill should have no charcoal underneath. Once the coals are hot, let the temperature drop to 100°F. Once this temperature is reached, add a small amount of fruit wood or wood of your choice for smoking. Add the quail to the indirect side of the grill along with a small pan of water, about 0.5l on the hot side of the grill. Cover and smoke for 1 hour, while maintaining a temperature of 100°F. After 1 hour, refresh the coals and wood. Continue smoking at 100°F for another 45 minutes. When the internal temperature of the quail reaches 65°F, remove them from the grill or place them on a higher rack, if available. Add charcoal to the fire to achieve sufficient heat for s.Peel the cucumbers and finish the quail.

To accompany your Smoked Quail, the chef suggests:

Cucumbers and radishes!

-2 large cucumbers
-1 bunch of radishes
-20g chopped ginger
-20g chopped garlic
-20g black vinegar or sherry vinegar as a substitute if not available
-20g black mushroom soy sauce
-10g sesame oil, preferably kadoya or a similar Japanese oil
-1 tablespoon of sugar
-2 limes with zest and juice
-Mix everything except the cucumber and radish

Wash and slice the radish. Crush the radish with a rolling pin or the flat side of your knife. Cut the cucumber on a bias, turning it each time. Sear the cucumber on a hot heat after smoking the quail. Mix everything together.

It's time to play top chef with a royal presentation: 


Brush the quails with a small amount of dark soy sauce and transfer them to the hot side of the grill. Adjust the seasoning of the cucumber and radish. Once hot, cut the quails into pieces and place them on the plate with a large spoonful of cucumber and radish, and all the fresh herbs you have.

A big thank you to Le Présentoir for sharing this recipe with us!

For wine lovers, Le Présentoir has created a special 100% natural cuvée for the lockdown with Marc Barriot, a winemaker in Maury. This wine is called "La Zone de Convinement" and has been available for a week now, don't hesitate to contact Le Présentoir to order your super bottle!

The Display Stand
24 Rue Pierre Mauroy, Lille