Ballotine of quail with broccoli and peanut lime dressing recipe
A flashy dish using surprisingly simple techniques. A great way to show off quail.
Ingredients
- 4 x whole jumbo quail
- 1 head of broccoli
- 200 g peeled peanuts (roasted)
- 4 slices of pre-sliced Parma ham
- 1 lime
- 4 x whole jumbo quail
- 1 head of broccoli
- 7.1 oz peeled peanuts (roasted)
- 4 slices of pre-sliced Parma ham
- 1 lime
- 4 x whole jumbo quail
- 1 head of broccoli
- 7.1 oz peeled peanuts (roasted)
- 4 slices of pre-sliced Parma ham
- 1 lime
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Remove the legs and breasts from the carcass, then skin the breast and slice into two parts. Fry the legs in a hot frying pan in a little oil until golden. Turn over and roast in the oven at 180°c for 3-4 minutes or until the thigh bones come away from the meat easy.
- Slice small florets from the broccoli and cut each one in half lengthways. Char on a hot surface until nearly burnt to bring out a smoky flavour.
- Take the quail breasts and season with a little salt on the inside. Grate a little lime zest over them, then close the breast top to tail and grate a little more lime zest over. Wrap the quail with the slices of Parma ham. Then wrap the whole thing tightly in cling film into a cylinder.
- Poach the quails in simmering water for eight minutes, then take out of the water and leave to rest for one minute.
- Heat the roasted chopped peanuts up with a little lime juice until warm. Slice the stem of the broccoli into three thin slices per serve, and season with a little sea salt and lime juice.
- When ready to serve slice the quail ballotine horizontally and then build on the plate as a salad using all the ingredients.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature