Twice Cooked Quail w/ Roast Vegetables and Red Wine Reduction

20140608_193212 My supermarket is stocking quail now so I have been seeing them on special for as little as $8.80 a pair. I got some today and decided to do a little game roast. I cut the legs free and de-boned them just leaving the end of the drumstick for a handle. Just cut down the bone exposing it with a scraping motion until all meat is released, then cut the bone just below top end. I released the breasts from the bone as a pair then stuffed them with cous cous, spices and sultanas and rolled and tied in clingwrap. I did the same to the legs but stuffed them with spiced pear paste. I then poached the breast and legs for a few minutes to set the shape and par cook. After that they just need a quick pan sear to caramelise the outside. I served them with roast potato, pumpkin and sweet potato all on a beetroot and apple cider vinegar puree.  I made the red wine reduction by pan frying the quail bones and making a stock with them then adding the red wine and reducing then add a teaspoon of butter and cornf20140608_193235lour to emulsify the sauce


picasso ate here


20140531_193920I couldn’t let my 200th post slip by unnoticed but I couldn’t decide what to do. I was thinking of picking a nationality and doing a feast or perhaps a certain protein like a seafood feast but just couldn’t make up my mind. Then I had occasion to have KFC for a meal and was blown away by how bad it has become. So I decided to do my own KFQ feast.KF Q?. Q for Quail. I decided to replicate a typical chicken takeaway but with whole ingredients.  Now I have pretty much got the seasoning covered and the hardest part to copy was the instant mash they use. I used Golden Cream potatoes and just boiled them and then ended up passing through a fine sieve for that perfect instant potato texture. The quails were semi boned so I just split them lengthways and dipped in egg white and seasoning mix then flash fried in sunflower oil. I used a nice little drumhead cabbage to make the coleslaw and more golden cream for the chips. The quail was super sweet and with the spicy seasoning this is definitely going to be on the menu again. KFC wish they could do it this fingerlicking! Paula helped celebrate the 200th post by making these excellent profiteroles for dessert. They were filled with vanilla cream custard and topped with dark chocolate and caramelised sugar.


the de-boned and split quail

The de-boned and split quail


Worlds smallest drumstick

Worlds smallest drumstick


Paulas 1st ever profiteroles with chocolate and caramel praline

Paulas 1st ever profiteroles with chocolate and caramel praline