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
- 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.
- Saute onion and star anise for sauce add roasted bones and vinegar.
- Mix stuffing with herbs and cherries and stuff quail.
- Truss quail and brown in frying pan- Put in oven for 15 mins at 180°C.
- Add stock and wine to sauce pan.
- Prep cherries and onion and pan roast in butter- put to one side in foil.
- Sieve sauce and reduce.
- Prep tuille and cook in oven for 4 mins at 200°C.
- Plate up!
Notes:
By Clare Anne O'Keefe for MasterChef Ireland.
