Sandwich of Stir Fried Quail and Corella Pear with Gruyere Cheese
Difficulty: Cuisine: Saved: | 4 |  Recipe by: Australian Pears |
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- Preheat the oven to 200°C
- 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
- 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
David Bitton was born in Paris in 1968 and began his apprenticeship in La Colombes, Paris, in 1984 at the age of fifteen. His love of old and established fine dining rooms took him to The Grande Dining Room at the elegant Windsor Hotel in Melbourne. In 1994, David was chef de partie at The Sheraton on the Park in Sydney, quickly becoming head chef at the famous Gekko Restaurant in 1996.
In 2000 David and his wive's dream of owning their own café became a reality when they opened Bitton in Alexandria. To supplement the food at the café, the now famous Strawberry and Vanilla Jam was created and the journey of their amazing success story began.
In 2010 David celebrated ten years in business with the launch of his first book, Bitton, A French-inspired café cookbook. The book has been an outstanding success in its quest to bring real food from the iconic café and David’s background into people’s kitchens and he has sold an unprecedented 60,000 copies.
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