Roasted quail with rosemary scented chestnut stuffing

Serving size: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

4 quails
1 large onion – finely diced
100g cooked chestnuts
50g breadcrumbs
250g butter
2 whole eggs
150ml white wine
Small bunch of fresh rosemary
4 red onions – sliced
100ml dry sherry
Spring of fresh thyme
200g Brussels sprouts
1 fresh pomegranate
Pinch of ground nutmeg

Featured in:
December 2015

Melt 50g butter in a pan with the fresh thyme, add the sliced red onions and cook on medium heat for 5 minutes. Wet with the sherry and season with salt and pepper. Discard the thyme and cook for further 3–4 minutes, set aside.

To make the stuffing, place 100g butter in a pan, and the rosemary, and cook on low for 5 minutes to infuse. Discard the rosemary and add the chopped onion, cook for 3–4 minutes and add the chopped chestnut and the breadcrumbs and mix well. Take off the fire, season with salt and pepper and add the lightly beaten eggs.

Stuff the 4 quails and season with salt and pepper. Place on baking tray and bake at 180C for 15 minutes. Wet with the white wine halfway through the cooking time.

Cut the pomegranate in half and take the seeds and juice, making sure you discard the membrane.

Melt the rest of the butter gently with the ground nutmeg and let it infuse for 10 minutes.

Meanwhile, bring some salted water to boil and blanch the cleaned sprouts for 2 minutes. Drain and toss in the nutmeg infused butter, and the pomegranate seeds, and serve.

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NEW SPRING MENU LAUNCHED AT CASTLE HOTELThe Castle Hotel and Reform Restaurant in Lincoln has recently launched their spring menus in their Reform Restaurant, prepared by their new head chef Raif Mason formerly of Cognito, The Hope & Anchor & Winteringham Fields.The menus and further information about the hotel can be found at: ... See MoreSee Less