4 whole quail
1½ fresh leeks, sliced
2 teaspoons butter
400ml fresh cream
pinch of saffron
150ml white wine
¼ lemon, juiced
120g mesculin salad
16 mint leaves
1 tablespoon almonds, sliced
1 teaspoon spanish paprika
2 tablespoon extra-virgin olive oil
salt and pepper, to taste
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.
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.