Stuffed Quail with Braised Red Cabbage and Puy Lentils
Make a special holiday meal with a recipe from our friends, Chefs Maynard and Benedict, at the Walnut Grove Cooking School.
- 4 quails, preferably deboned*
- 200g red cabbage, shredded (about 1 cup)
- 3 tbsp white wine vinegar
- 3 tbsp sugar
- 40g butter (about 1.5 oz)
- ½ an apple, diced
- 1 tbsp sultanas (golden raisins)
- salt & pepper
- 100ml water (about ½ cup)
- olive oil
- 1 tbsp cooked pul lentils**
- 1 tbsp balsamic vinegar
- 1 tbsp cooked wild mushrooms
Bone out the quail, keeping the legs intact (or buy pre-boned quail).
Stuff the quail with a herb farce of your choice (garlic and thyme is a nice option), and re-shape the bird,
holding it in place with a cocktail stick.
To cook the cabbage, place the cabbage, white wine vinegar, sugar, butter, apple, and sultans
in a heavy based saucepan with the water and gently simmer until
tender and all the liquid has evaporated. (If the cabbage is not soft & tender before all the liquid has
evaporated add a little more water until it is sufficiently cooked.) Season to taste.
Prepare dressing: Take 4 tbsp olive oil, 1 tbsp cooked puy lentils, 1 tbsp balsamic
vinegar and 1 tbsp cooked wild mushrooms. Place all the ingredients in a bowl, stir and season.
When cabbage is cooked and dressing is made you are now ready to cook the quail.
Heat a heavy based frying pan, add a little oil and butter and fry the quails until
golden brown all over.
Put into preheated oven at 180°C for around 10 mins, or until the quails
are cooked. Remove from oven and leave to rest for 5 mins.
To serve, take a slice from the top of the quail. Put a tablespoon of red
cabbage in the middle of the plate and place the quail carefully on top. Delicately
spoon the dressing around the edge of the plate, and garnish with a sprig of fresh thyme.
*Although it is possible to bone out your quails yourself, because it is so
fiddly it is well worthwhile to buy pre-boned quails, which are easily available from good butchers. **Always soak your puy lentils for a few hours before cooking,
to avoid them breaking up when you cook them.