Tartlett of Quail Breast with Onion Jam- 1 pack Game Farm Gourmet Quail Breast Fillets (allow 2-3 per pastry shell)
- 2 tbsp olive oil
- 4 readymade savoury pastry shells of approx
- 2cm (or your own pre-cooked shells using savoury shortcrust pastry and blind baking first)
- Mustard cress to serve
Salsa Verde- 2 cups flat leafed parsley (leaves only)
- 1 cup fresh basil (leaves only)
- 1 garlic clove
- 2 tsp capers
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- Sea salt
| Tartlett of Quail Breast with Onion Jam- Place the same saucepan used for the onion jam over a medium-high heat and add 2 tablespoons of olive oil
- Place the Game Farm Quail Breast Fillets into the pan and cook for 2 to 3 minutes, then turn over and cook for a further 2 to 3 minutes or until cooked to your liking. Remove from the heat and allow to rest. Slice thinly
Salsa Verde- Place the parsley, basil, garlic and capers in a food processor and process until finely chopped. Add the lemon juice and oil and, with the motor still running, mix until well combined. Place the salsa into a ceramic bowl and season to taste. Allow to stand for at least 10 minutes before serving
To assemble and serve- Place a pastry shell in the middle of each plate and add 1½ tablespoons of the onion jam
- Top with 2-3 slices of the Game Farm Quail Breast. Drizzle with salsa verde and garnish with mustard cress
|
