The Stuffing- 2 cups homemade white bread crumbs
- 1 Packham's Triumph pears, grated at the last minute
- 1/2 bunch fresh coriander, roughly chopped
- 2cm piece fresh ginger, peeled and grated
- 150g raw cashews, roughly chopped
- 3 long shallots, finely chopped, green part only
- 1 free range egg, lightly whisked
- 1/4 cup olive oil
- Salt and pepper
The Quail- 4 whole quail (we recommend Game Farm)
- 2 bunches bok choy or similar Asian style green, washed well and trimmed
- 2 tablespoons sesame oil
| The Stuffing- For the stuffing, place all the ingredients except the egg and olive oil into a large ceramic bowl and mix well. Add the egg and olive oil, season and stir until the mixture is well combined
The Quail- Pre heat the oven to 200°C
- Place the stuffing mixture evenly into the cavity of each bird and close off using a toothpick
- Season the birds well with salt and pepper and place them into a large baking tray and into the pre heated oven for 20-25 minutes or until just cooked
- Remove the baking tray from the oven and allow the birds to rest for 10 minutes
- Meanwhile, place a wok over a medium high heat and add the sesame oil. Add the bok choy and stir fry for 2 to 3 minutes or until just wilted
- To serve, divide the stir fried greens onto 4 plates and place a bird on top of each one. Pour over any juices left in the bottom of the baking tray. Serve immediately
|
