How to Make Bird Nest on a Cloud

Celebrate the season of rebirth with a "Bird Nest on a Cloud"! I was inspired by the bird nesting season this spring, and designed this recipe to mirror the transition from winter to the vibrant energy of spring. This dish is a celebration of new life, warmth and the quiet beauty of nature. At the center of this plate is a savory, hand-sculpted ground pork "nest", seasoned with aromatic spices to represent the sturdy foundations of a new home. It rests upon a "cloud" of silken mashed potatoes, as light and airy as the morning mist over a garden. Tucked inside the nest you’ll find a bed of crispy "grass", made from flash-fried spring onions and thin ribbons of pickles providing a bright, tangy crunch. The cherry on the top are the three golden-crusted quail eggs, flash-fried to a perfect crisp to protect their delicate centers. Finished with a rich mushroom sauce that evokes the scent of rain-dampened soil.

Ingredients:

200g Ground pork

50g Cured smoked bacon

40g Butter

10g Frozen porcini (penny bun) mushroom

10g Pickles

3 Quail eggs

1 Chicken egg (for egg wash)

150g Potato

3 Spring onions

30ml Milk

20g Flour

20g Instant cornmeal (polenta)

1 tbsp Cornstarch

1/2 tsp Salt and pepper (to taste)

5g Mushroom bouillon powder

2 tbsp Spice Mix (equal parts: cumin powder, paprika, salt, pepper, sweetener, curry powder, oregano, garlic powder)

1 tbsp Soy sauce

1 tsp Italian herb mix

Place the ground pork in a large bowl. Dice the bacon into small cubes and finely chop two of the spring onions. Add them to the meat. Add 20g of the butter, the spice mix, soy sauce and about 50ml of water. Defrost the frozen porcini mushroom (or add fresh if you have) and dice them on small cubes, then add them to the mixture. Mix thoroughly, cover and refrigerate for about 15 minutes. Form the ground meat into a large ball (approx. 250g). Place it on an oiled baking tray. Gently press a hole into the center and expand it to form a "nest", being careful not to break the bottom. Bake in a preheated oven at 185°C (360°F) for about 15 minutes, or until fully cooked.

Peel and boil the potato. Once tender, drain the water. Add the milk and 10g butter, then mash until you have a fine, smooth puree. Season with salt and pepper.

Melt the remaining (10g) butter in a pot over medium heat. Add the mushroom bouillon (or demi-glace) and 200ml of water, bring to a simmer. Create a slurry by mixing the cornstarch with a little cold water, then whisk it into the sauce. Remove from heat once the sauce has thickened.

Slice the remaining spring onion into thin, finger-length strips. Pat them dry with a paper towel and fry in oil until they turn golden and resemble dried grass. Drain on a paper towel and sprinkle with a pinch of salt. Slice the pickles into thin strips to pair with them on the "nest".

Bring a small pot of water to a boil. Gently add the quail eggs and cook for exactly 90 seconds. Immediately transfer them to an ice bath to make peeling easier. Peel the quail eggs. Set up three bowls: one with flour, one with the beaten chicken egg, and one with the instant cornmeal mixed with the Italian spices. Coat each quail egg in flour, then egg wash, then the cornmeal. Deep fry for 30 seconds until golden and crispy.

Spread a circle of mashed potato (the "cloud") on the plate. Place the meat nest on top. Layer the pickle strips and the fried onion "grass" inside. Place the crispy quail eggs on top. Pour the sauce around the base of the potato. For ultimate flavor, drizzle the juices from the baking tray over the nest. Enjoy :)