UKTV recipes
Ed Baines from Great Food Live
Small birds take on big flavours in this luxurious restaurant-style recipe for stuffed quails with truffle and ham from Ed Baines

Lurpak

 

Stuffed quail

Stuffed Quail

Method

 
1. Preheat the oven to 200C/gas 6. Stuff the quails with the pate and reshape. Baste the birds with melted dripping and roast for 15-20 minutes, spooning over the fat at regular intervals.

2. Cut the birds in half and wrap each piece in pork caul.

3. Sprinkle half of the quail with truffle shavings and the other half with ham. Return the birds to the oven, cover with greased parchment paper and continue to roast for another 10 minutes.

4. To make the Madeira sauce, melt the butter in a saucepan and fry the shallots for 3-4 minutes, until softened.

5. Add the thyme, Madeira and wine.

6. Cook until reduced by two thirds. Add the veal stock and cook until reduced and thickened. Stir in the butter.

7. Arrange the quails in a circle on a heated plate and serve with the sauce and vegetables.

Comments                        add a comment add a comment

 
Be the first to add a comment...
intermediate
 
Serves: 4
Prep: 50 min
Cook: 45 min
 
 

Ingredients


For the quail

4 boneless quails
250g shop-bought liver pâté, chopped
75g clarified dripping
75g pig's caul, soaked
1 black truffle
175g ham, finely chopped

For the sauce

75g Butter
2 Shallots, finely chopped
sprig Thyme
50ml Madeira
50ml Red wine
800ml reduced veal stock
cooked vegetables, to serve
 

Top Sponsored Searches

Advertisement

 
 
 
Like this recipe?
 
print Print
 
Print this recipe
 
save Save
 
Save this recipe to My Recipe Book
 
share Share
 
Email to a friend
 
 
 
 
 

Sky Channel 249, Virgin TV 260
Food On TV Now

Food  All UKTV