Quail Stuffed with Persian Scented Rice

Served with pan roasted cherries and spring onion, star anise flavoured sauce and a saffron and almond tuille.

Ingredients


  • 1 quail
  • 100 g basmati rice
  • 50 g dried morello cherries
  • 3 cloves garlic
  • 50 g duck fat
  • 1 red onion
  • 2 springonion
  • 10 fresh cherries
  • 500 ml homemade quail stock
  • 1 glass red wine
  • 200 ml cherry vinegar
  • 225 g salted butter
  • 225 g unsalted butter
  • 4 eggs
  • 100 g tipo 03 flour
  • 50 g icing sugar
  • 30 g (cumin , ginger , black pepper , cinnamon , coriander , cayenne , allspice , cloves, star anise, saffron, rose petals) each
  • 50 ml rose water
  • 100 g whole skinned almonds
  • 1 orange
  • 1 bunch mint
  • 1 bunch fresh coriander
  • 1 large bunch watercress

Method

  1. Put rice on to cook for 12 mins. De-bone quail and put carcass in oven at 180°C for 8 mins. Mix tuille recipe in glass bowl. Mix spice dressing for rice.
  2. Saute onion and star anise for sauce add roasted bones and vinegar.
  3. Mix stuffing with herbs and cherries and stuff quail.
  4. Truss quail and brown in frying pan- Put in oven for 15 mins at 180°C.
  5. Add stock and wine to sauce pan.
  6. Prep cherries and onion and pan roast in butter- put to one side in foil.
  7. Sieve sauce and reduce.
  8. Prep tuille and cook in oven for 4 mins at 200°C.
  9. Plate up!

Notes:

By Clare Anne O'Keefe for MasterChef Ireland.





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