Gorgonzola Farce

500gm — Gorgonzola

20gm — Chopped parsley (italian flat leave)

20gm — Truffle paste

100gm — Japanese breadcrumbs

Quail Roulade

1 — Deboned quail

1 — prosciutto

10gm — Baby Spinach

4 — Baby asparagus spears

For gorgonzola farce

Beat the gorgonzola in a mixer until creamy. Add in the chopped parsley and truffle paste. Process until mixture becomes smooth. Add in the breadcrumbs and blend again until it resembles a farce.

For quail roulade

Place the quail onto a piece of cling flim with the thighs facing on top. Lay one piece of prosciutto on the quail and cover with another layer of baby spinach. Place the gorgonzola farce on top of spinach until it covers one-fifth of the quail. Place the asparagus spears on the gorgonzola farce. Cover the quail in the cling film, ensuring the quail fully seals the filling. Wrap it again in aluminum foil and poach in a pot of boiling water for about 8 to 10 minutes.