Stuffed quail
on a bed of potato & butternut puree & garlic shoots, topped with a compote
of cranberries.
- Recipe by Dan Primmer , Executive Chef,
HTN
Click here to order Toscana Olives Organic Olive Oil
Stuffing
4 medium quails
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2 red apples
8 slices of white bread (crusts off)
2 onions, brown
20g parsley
100g walnuts
30ml Toscana Olives Lemon Pressed olive oil
seasoning
Compote
200g of Ocean Spray Craisins
30g of brown sugar
8 sprigs of lemon thyme
50ml chicken stock
seasoning
Potato & Butterbean Puree
200g potato peeled
100g butter beans
20ml Toscana Olives Lemon Pressed olive oil
10ml cream
seasoning
20 x 5cm length garlic shoots
Method
Preheat oven to 180 degrees celcius. For the stuffing, dice onion, apples,
bread and garlic. Chop parsley and walnuts and mix through.
Saute ingredients, add olive oil and cook on low heat for five minutes.
cool the mixture, then stuff the quails and season. Dice the onion and
garlic, and saute. Add ocean spray craisins and sugar. Finish with stock.
Cook on low heat for 20 minutes. Place quail in oven and cook for about 15
minutes.
Add peeled potato and butter beans to a pot of cold water, cook until soft.
Strain puree, add cream and olive oil and season. When quail is cooked, cut
in half lengthways. Place puree n plate, arrange garlic shoots, place quail
on top. Spoon craisin compote over, drizzle a little olive oil on plate.
Place lemon thyme sprigs on top enjoy.
Click here to order Toscana Olives Organic Olive Oil
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