Whole Roasted Quail stuffed with Packham's Triumph Pears, Coriander, Ginger and Cashew Nuts
Prep:  approx 20 mins
Cook:  approx 30 mins, plus resting time
Serves:  4
Average: 5 (1 vote)
Difficulty:
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Saved:
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Recipe by: Australian Pears
For a hearty dinner try this whole roasted quail stuffed with pear, coriander, ginger and cashew nuts. This recipe is perfect served with bok choy and greens.
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Whole Roasted Quail stuffed with Packham's Triumph Pears, Coriander, Ginger and Cashew Nuts
Ingredients:
The Stuffing
The Quail
Method:
The Stuffing
  1. 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
  1. Pre heat the oven to 200°C
  2. Place the stuffing mixture evenly into the cavity of each bird and close off using a toothpick
  3. 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
  4. Remove the baking tray from the oven and allow the birds to rest for 10 minutes
  5. 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
  6. 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
Recipe by David Bitton
David Bitton, renown Australian/French chef and author

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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