serves
2
cook
1 hour
serves
2
people
cooking
1
hour
Ingredients
4 whole quail
1½ fresh leeks, sliced
2 teaspoons butter
400ml fresh cream
pinch of saffron
150ml white wine
¼ lemon, juiced
Salad:
120g mesculin salad
16 mint leaves
1 tablespoon almonds, sliced
Saffron oil:
1 teaspoon spanish paprika
2 tablespoon extra-virgin olive oil
salt and pepper, to taste
Instructions
To make saffron oil, mix olive oil with paprika and add salt and pepper to taste.
To prepare the base of dish, slice leek and sauté with 1 teaspoon of butter in frypan. Add white wine and reduce by half (5 to 10 minutes). Then add cream and saffron, and place pan in 200°C oven until the cream is reduced (5 to 10 minutes)
Pan-sear quail in a frypan with 1 teaspoon of butter and lemon juice and cook to medium rare (5 to 10 minutes).
To make salad, mix mint with mesculin and almonds
To serve, in a large plate or bowl, place leek in the centre and carefully place quail on top of the leek. In a circular motion, drizzle the saffron oil around the leek. Place salad atop quail and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
