Caramelised Quail with Gratin of Potato Pear & Blue Cheese

Gratin of Potato Pear and Blue Cheese

Ingredients

Method

Pre-heat the oven to 180°C. Brush the inside of four individual ramekins with butter, then rub over the inside surface with a cut piece of raw garlic. Set aside until required
To construct the gratin: Begin with a small dollop of butter, then a layer of potato, followed by a layer of pear, season lightly, add a few slices of onion, then some small pieces of the blue cheese.
Continue to layer in this order, finishing with whatever layer you happen to reach the top of the ramekin with
Place a small saucepan over a medium high heat and add the pouring cream, garlic and cayenne pepper.
Bring to the boil, then top each gratin with 2 tablespoons of the cream mixture before covering the top with gruyere cheese.
Place the ramekins onto a flat baking tray and into the pre-heated oven for 30 minutes.

Quail

Ingredients

Method

Place the quail into a large ceramic bowl and drizzle with the Bitton Orange Jelly. Line a flat baking tray and set aside until required
Place a large heavy-based pan over a medium high heat and add the olive oil. When the oil is hot, place the quail halves in batches, skin-side down, into the pan and cook for 2 minutes. Turn and cook for 1 minute then place them onto the prepared oven tray, skin-side up. Repeat with the rest of the quail
Once all the quail are sealed, place the baking tray into the pre-heated oven and cook for 8 minutes or until just cooked

To serve:

Ingredients

Method

Place two quail halves on each plate and serve with a ramekin of gratin and the wild rocket salad