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)
| 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
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