Caramelised Quail with Gratin of Potato Pear & Blue Cheese

Name: Caramelised Quail with Gratin of Potato Pear & Blue Cheese
Ingredients: 1 small pear, peeled and finely sliced (do this at the last minute); 1 desiree potato, peeled and finely sliced; 2 tbsp butter, softened; 1 garlic clove; 1 small brown onion, finely sliced; 50g blue cheese (we recommend Stilton or Milawa Blue); 1/2 cup pouring cream; 1 garlic clove, minced; pinch cayenne pepper; 60g gruyere cheese; Salt and pepper; A little extra butter for brushing; 4 Game Farm Quail, cut in half down the backbone; 4 tbsp Bitton Gourmet Orange Jelly; 2 tbs olive oil; Salt and pepper; Bunch wild rocket; 3 tbsp Bitton Gourmet Lemon Dressing (or other good quality salad dressing)

4.3 (3)

easy

Serves

Credit

David Bitton

Ingredients

Gratin of Potato Pear and Blue Cheese

1 small pear, peeled and finely sliced (do this at the last minute)
1 desiree potato, peeled and finely sliced
2 tbsp butter, softened
1 garlic clove
1 small brown onion, finely sliced
50g blue cheese (we recommend Stilton or Milawa Blue)
1/2 cup pouring cream
1 garlic clove, minced
pinch cayenne pepper
60g gruyere cheese
Salt and pepper
A little extra butter for brushing

Quail

4 Game Farm Quail, cut in half down the backbone
4 tbsp Bitton Gourmet Orange Jelly
2 tbs olive oil
Salt and pepper

To serve:

Bunch wild rocket
3 tbsp Bitton Gourmet Lemon Dressing (or other good quality salad dressing)

Method

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Gratin of Potato Pear and Blue Cheese

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

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:

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

Gratin of Potato Pear and Blue Cheese

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

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:

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

Gratin of Potato Pear and Blue Cheese

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

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