Oven roasted quail with bread stuffing, new-season vegetables and toasted
A recipe by MasterChef Chris Goulding.
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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