Oven roasted quail with bread stuffing, new-season vegetables and toasted

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A recipe by MasterChef Chris Goulding.

Oven roasted quail with bread stuffing, new-season vegetables and toasted
Photo: Eddie Jim

Ingredients

  • 4 jumbo quails, butterflied
  • 1/2 an onion, diced
  • 1 stick celery, diced
  • 50g butter
  • 30ml olive oil
  • 100g dried sourdough (crusts removed and diced)
  • 1/2 a bunch chives, sliced
  • 1/2 a stick rosemary, chopped
  • 5 sage leaves, chopped
  • 60g grated parmesan
  • 4 slices proscuitto
  • Extra olive oil for drizzling
  • 5 sprigs thyme
  • 150ml chicken stock
  • 50ml white wine
  • 2-3 sprigs parsley, chopped
  • Vegetables
  • 8 brussels sprouts
  • 100g oyster mushrooms
  • 20ml olive oil
  • 60g butter
  • 150ml chicken stock
  • 10 chestnuts (roasted and peeled)
  • 5 sprigs thyme
  •  

Method

Slowly cook the onion and celery in the butter and oil. When translucent, add the bread, herbs and parmesan, then allow to cool.

Fill the quail with the mixture and stitch it up with one skewer per bird, and then wrap in proscuitto (one slice per bird).

Bake the quail in the oven for 25 minutes on 180 degrees, drizzled with a little olive oil and scattered with fresh thyme. When the quail is cooked, remove from the tray and keep warm. Pour off the fat, add chicken stock, wine and butter, and reduce to a glaze consistency. Add chopped parsley - this will become the sauce.

For the vegetables, clean the brussels sprouts and tear the oyster mushrooms into bite-sized pieces.

Saute the brussels sprouts in the oil and butter, then add the stock and simmer. When the stock has reduced, you will be left with mainly oil - at this stage, add the oyster mushrooms and chestnuts, and just warm through, season with salt and pepper to taste, then add the thyme.

To serve, place 2 quail on each plate with a mixture of the vegetables, then finish with the sauce.

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  • Course - Main-course

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