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.

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