SAVOUR & S I P
Top Tip! YOU’LL NEED A DEBONED QUAIL. ASK YOUR BUTCHER TO DO THIS AND TO KEEP THE BONES
Quail, chicory & pickled cherries AN ELEGANT, CLASSIC DISH WHICH LETS THE INGREDIENTS SHINE. THE PERFECT RECIPE FOR A DINNER PARTY
INGREDIENTS Quail sauce
To garnish •1 head of chicory
To make the pickled cherries 1. Bring all the ingredients, except the cherries, to the boil. 2. Add the cherries and bring to the boil. 3. Chill and leave to pickle overnight. 4. Halve the cherries and remove the pits. To finish 1. Grill the quail over the barbecue until nicely charred on the skin side, turn over and cook until pink. 2. Break the chicory down into leaves and then dress with olive oil and the cherry pickle liquor. 3. Place the quail on the plate, top with chicory leaves, and a few pickled cherries. 4. Finish with quail sauce and serve.
•Reserved quail bones •200g chicken wings •3 shallots, sliced •1 garlic clove, sliced •50ml sherry vinegar •300ml white wine vinegar •500ml chicken stock
STEP-BY-STEP GUIDE To make the quail sauce 1. Caramelise the bones and wings in a hot pan, until nicely golden. 2. Add the shallots and garlic and continue to caramelise. 3. Add the sherry vinegar, reduce by half. 4. Add the white wine vinegar and reduce by half, again. 5. Add the chicken stock and simmer for two hours. 6. Pass (strain) the sauce and reduce to desired consistency (so it coats the back of a spoon).
Pickled cherries •500g cherries •250ml red wine
•85ml red wine vinegar •1 tsp black peppercorns •1 star anise •10g sugar
CAMBSEDITION.CO.UK OCTOBER 2021 53
Powered by FlippingBook