2) Remove the meat from the bag and wrap tightly in cling film until required.
For the pickled cucumber:
1) Combine the sugar, vinegar and water in saucepan. Stir to dissolve the sugar, then bring to the boil. Remove from heat and allow to cool.
2) Using a sharp knife or mandolin, slice the cucumber into thin ribbons. Toss the ribbons through the pickle, adding the fennel and coriander seeds, and leave to marinade for at least an hour.
For the Parmesan dressing:
1) In a medium size glass bowl add all the ingredients except the oil. With a whisk combine all the ingredients till emulsified.
2) Slowly dribble in the oils while stirring with a whisk till a thick emulsion is formed.
For the quail egg and bacon fritter:
1) Boil the eggs in simmering water for 1 to 1 1/2 minutes. Place eggs in cold water and peel immediately.
2) Mix the breadcrumbs with the bacon crumbs. Dry the eggs and dust in flour, then dip in the beaten egg. Roll through the crumbs evenly. Set aside in the refrigerator.
For the Parmesan mousse:
1) Combine all the ingredients except the yolks in a sauce pan.
2) Bring the milk/cream just short of the boil and remove from the heat, strain after 10 minutes. Return the milk infusion back to the saucepan.
3) Beat the yolks lightly. Pour a quarter of the hot cream/milk infusion over the yolks while stirring continuously. Pour this mix back into the saucepan.
4) Place back onto a moderate heat until the mixture begins to thicken. Remove from the heat immediately. Allow the mixture to cool, then refrigerate. Transfer mixture to cream gun when ready to use.
1) With a very sharp knife finely chop the cured beef and add 60ml of the parmesan dressing and the chopped chives. Season to taste with freshly ground black pepper.
2) Mix the ingredients together, divide into four equal portions and mould on serving plates.
3) Drain the pickled cucumber and arrange on the plates.
4) Deep fry the quail eggs till crisp. Arrange on the plates.
5) And finally finish of the plates with the serving of the mousse.
Cook's Note: This dish is complemented well with a baby head of cos lettuce per serving, dressed in the Parmesan dressing.