There are times when one wants to splash out and make a real culinary impression on your guests. These whole, boned quail can provide the answer - a true delicacy: free-range quail, plucked, cleaned and then boned so that they are less fiddly to eat.
Try our recipe for mushroom stuffed quail...fantastic!
Recipe
Mushroom stuffed quail
50 boned quail
300g white truffle butter
500g garniture de champignons
whole celery, finely chopped
black pepper
1kg breadcrumbs
4 large free range eggs, beaten
bunch fresh parsley finely chopped
300ml chicken stock
bring stock to the boil and add celery, simmer for 3 minutes, remove from heat and allow to cool down until hand hot (60C). Add the dried mixed mushrooms (garniture de champignons) to the stock and leave for 10 minutes, then add 200g white truffle butter which will slowly melt in the now lukewarm stock. Stir in breadcrumbs, beaten egg, parsley, black pepper and leave until the breadcrumbs have absorbed the liquor.
Preheat oven to 170C
Place the quail skin down and lightly salt, place one tablespoon of mushroom stuffing into the middle of the quail and then wrap the quail around the stuffing, to make a small parcel. Place on baking tray skin side up. Gently melt the remaining white truffle butter and brush over the quail breasts. Bake for 35 minutes until golden brown.
This will make a starter for 50 people, main course for 25, or a spectacular buffet centrepiece.
Recipe
Mushroom stuffed quail
50 boned quail
300g white truffle butter
500g garniture de champignons
whole celery, finely chopped
black pepper
1kg breadcrumbs
4 large free range eggs, beaten
bunch fresh parsley finely chopped
300ml chicken stock
bring stock to the boil and add celery, simmer for 3 minutes, remove from heat and allow to cool down until hand hot (60C). Add the dried mixed mushrooms (garniture de champignons) to the stock and leave for 10 minutes, then add 200g white truffle butter which will slowly melt in the now lukewarm stock. Stir in breadcrumbs, beaten egg, parsley, black pepper and leave until the breadcrumbs have absorbed the liquor.
Preheat oven to 170C
Place the quail skin down and lightly salt, place one tablespoon of mushroom stuffing into the middle of the quail and then wrap the quail around the stuffing, to make a small parcel. Place on baking tray skin side up. Gently melt the remaining white truffle butter and brush over the quail breasts. Bake for 35 minutes until golden brown.
This will make a starter for 50 people, main course for 25, or a spectacular buffet centrepiece.
