Brian Turner’s Roasted Quail with grapes, chestnuts & pickled onions
Roasted Quail with grapes, chestnuts & pickled onions
Thank you to celebrity Chef Brian Turner CBE for providing this delicious recipe after being the special guest host of the Chesterfield Food & Drink Awards in 2019. The recipe serves 4.
Ingredients
- 4 nice sized quails
- 2tbsp rapeseed oil
- 2oz diced carrot
- 2oz diced onions
- 2oz diced celery
- 1 bay leaf
- 1 sprig thyme
- 2 cloves garlic
- 2oz chicken liver
- 1 glass dry white wine
- ¼ pt chicken stock
- 4oz butter
- 6 pickled onions, cut in half
- 12 pre-cooked chestnuts
- 12 good seedless white grapes
- 1tbsp sugar
- 1oz butter
- 2tbsp chicken stock
- Splash of Cognac
- 1tbsp chopped chives
Method
Trim the quail and season well, tie legs together
Heat the oil in an ovenproof casserole dish
Colour the quail on both legs and take out of casserole dish
Add chopped vegetables, bay leaf, thyme, garlic and colour
Lay the quail on top and put in the oven 200 c, roast for 8-10 minutes until the juices run clear
Take out and put to one side, keep warm
Add livers to casserole and sauté
Add stock and wine and reduce
Pass through fine chinois into a clean casserole dish and shake in 4oz butter, season
Put pan on heat and melt 2oz butter add pickled onions and colour lightly
Sprinkle with sugar and caramelize
Add chicken stock and cognac and gently cook
When cooked add chestnuts and grapes and warm through
Pour sauce into the pan with the chestnuts etc
Add chives and serve – Enjoy!
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