Ballotine of quail with broccoli and peanut lime dressing recipe

Details

• Cuisine: English
• Recipe Type: Main
• Difficulty: Medium
• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Serves: 4

Step-by-step

1. 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.
2. 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.
3. 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.
4. Poach the quails in simmering water for eight minutes, then take out of the water and leave to rest for one minute.
5. 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.
6. When ready to serve slice the quail ballotine horizontally and then build on the plate as a salad using all the ingredients.