By Guest Chef, Brian Turner CBE.
A thoughtful selection of flavours from a quintessentially British dish that can be enjoyed time and time again.
Serves: 4 adults, as a main course
Preparation time: 20 minutes
Cooking time: 10 minutes
Difficulty: 2 out of 5
Ingredients
- 4 large crowns of quail
- 1tbsp walnut oil
- 220g celery
- 1 green apple
- 1tbsp mayonnaise
- ½ tbsp crème fraîche
- 4-6 whole walnuts
- 4 pluches chervil
- salt and pepper
- 2tbsp light olive oil
- ½ lemon
- 2 splashes green tabasco sauce
- 6 radishes
Method
- Sear the skins of quail
- Brush with walnut oil and place in roasting dish
- Season and roast in oven at 200°C for 8-10 minutes, keep pink
- Take out of oven and dish, keep warm
- Clean green apple, cut a thin 3mm slice and dice
- Place into lemon juice
- Cut rest of the apple into small batons and place into mayonnaise
- Add crème fraîche and cut the radishes same size then add
- Peel and cut celery into same size batons and add to mix
- Add broken up walnuts, mix and check seasoning
- Mix dices of green apple and lemon juice with olive oil and season with tabasco
Presentation
- Spoon salad into middle of bowl
- Take off breasts of bird and lay on salad
- Drizzle dressing over, lay pluche of chervil on top
