To prepare the pears, slice them thinly and drop them into a bowl of water to which a squeeze of lemon has been added. This will prevent the pear slices from discolouring
Place a shallow frying pan over a medium to high heat. Add Bitton Chilli Oil. Place the pears in the pan and stir to coat with the oil. Cook for 30 seconds to caramelise the pears slightly
Add the ginger, caster sugar and the pulp of the passionfruit, coriander and season with salt and pepper. Cook the pear mixture on high for another 30 seconds
The pears will have begun to caramelise but are still firm. Set aside the pear mixture in a warm place
For the quail breasts, place a small non-stick frying pan over medium to high heat. Add the olive oil and sear the quail breast skin side down for 1 to 2 minutes, turn over and sear for the same amount of time until coloured
To serve, divide the pear mixture evenly between the four dinner rolls. Arrange the quail breasts on top and then cover with a couple of slices of Gruyere cheese
Place under a grill to gratinate. Place the top on each roll and serve. A green salad dressed with Bitton Lemon Dressing is the perfect accompaniment
Place the quail in a baking dish and place in the oven for 3 to 4 minutes or until cooked
Remove from oven and drizzle the quail breasts with the Bitton Asian Dressing
Tips & Hints
You can test if the quail is cooked by pressing your finger against the thickest part of the quail breast. If the flesh springs back when lightly touched, it is cooked
