March 6, 2014 by dgarnett2013
Roast Quail with Raddicchio Chutney & Hazelnut Pesto: Angela Hartnett in The Guardian
Serves 2 as a main course
- 4 quails
- 1 tbsp olive oil
- 50g butter
- 2 tbsp picked fresh thyme leaves
- 1 clove garlic
- Salt and freshly ground black pepper
For the hazelnut pesto
- 100g hazelnuts, shelled
- 30g grated parmesan
- 20ml hazelnut oil
- 60ml grapeseed oil
For the radicchio chutney
- 1 small red onion, peeled and diced
- 1 tbsp olive oil
- 50g soft brown sugar
- 2 tbsp cabernet sauvignon vinegar
- 2 tbsp port
- 200g golden raisins
- 2 heads radicchio, trimmed and roughly chopped
For the pesto, toast the hazelnuts in a dry, heavy-based frying pan, or in a medium oven, until golden all over, then tip out on to a tea-towel. Wrap up the nuts in the towel and rub vigorously – this will peel off the papery skins. Roughly chop the nuts, and put them in a bowl with the parmesan and the two oils. Stir, season to taste and set aside.
For the chutney, in a large, heavy-based saute pan, sweat the onion in the oil until soft but not coloured. Stir in the sugar, vinegar, port and raisins, then add the radicchio. Stir and cook down until the leaves wilt a little, then set aside.
Heat the oven to 180C/350F/gas mark 4. In another heavy-based frying pan – an ovenproof one, this time – brown the quail all over in a touch of oil. Add the butter, thyme and whole garlic clove, transfer to the oven and roast for eight to 10 minutes, until cooked through (push the tip of a knife into the thick part of the thigh: if the juices run clear, the quails are done). Remove from the oven, and leave to rest in a warm place for 10 or so minutes.
OR heat oven to 220 C, and roast quail with butter and garlic and thyme for about 25 mins, till done.
Put a quail on each plate, put a spoon or so each of the chutney and pesto alongside, and serve at once.
Game season is nearly over, so spring must be on its way.