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Chargrilled quail, confit Jerusalem artichokes, parsnip and watercress: Serves 4

Ingredients:

4 free range quail, deboned and halved

100 gms diced eschallot

1 garlic clove crushed

200gms peeled and diced parsnips

200gms Jerusalem artichokes

150ml chicken stock

200 ml duck fat

1 sprig rosemary

A few sprigs of thyme, finely chopped

1 bunch watercress

Extra virgin olive oil

Butter

Method: 

Marinate the quail in the oil and thyme for at least an hour.

Break the artichokes in to chunks, cook with the rosemary in the duck fat very slowly for 4 hours. Remove and place on a tray lined with baking paper.

Gently fry the shallots, garlic and parsnips in the butter until soft, add stock. Purée when creamy and keep warm.

Chargrill the quail on a BBQ. Crisp up the artichokes in the oven, place on top of the purée, dress the watercress. Place on top with the quail.

A nice garnish is to slice some artichokes very finely and deep fry until golden.

Serve with a glass of 'The Obsessive' Chardonnay.

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Chargrilled Quail