Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
4 oven ready quails
small chorizo sausage (1/2 cm dice)
4 quail eggs
2 tblsp cranberry jelly
100 g wild rocket
large rooster potato (1/2 cm dice)
2 tblsp duck/goose fat
1 large carrot (1/2 cm dice)
In a large frying pan brown the outside of the quails and transfer to a hot oven 200°C for 4-6 mins.
Cut one of the onions in half and place on a baking tray with a little olive oil and seasoning and bake at 180°C until soft when stabbed with a small knife, remove from the oven and allow too cool down.
When cool cut the onion into rings and keep warm until serving.
Place another large frying on the heat and add the duck/goose fat, potatoes and carrot and cook for 2-3 minutes before adding the onion, continue to cook on a high heat until the potatoes are cooked through and crispy on the outside.
When crispy add the chorizo and fry for a further 30seconds.
• Place some rocket leaves in the centre of each plate.
• Put one onion ring in the centre of the leaves and fill with a half spoon of cranberry jelly and the potato and chorizo mix.
• Top with the roasted quail and a fried quail egg.