Glazed quail with giant couscous
The colours, textures and flavours of this unusual dish make it a recipe-to-impress your guests. Quail meat is lean yet succulent and slightly gamey. Etiquette for eating quail – use a knife and fork to remove as much meat as possible such as the breast, and then it is acceptable (even necessary!) to use fingers for the legs and wings.
- - 6 quails – butterflied (ask butcher to prepare for you)
- - 75 grams quince paste
- - 3 tablespoons maple syrup
- - 100 ml chicken stock
- - 1 pomegranate – de-seeded
- - 1 tablespoon oil
- - 1 cup giant couscous (available at delis)
- - 2 cups vegetable stock
- - 2 tablespoons each of herbs: chives, parsley, lemon thyme - chopped
- - ½ cup sweet potato – roasted and diced
- - 1 leek – sautéed
In a small saucepan heat together the quince paste, chicken stock and maple syrup, stir until smooth. Place quails in a baking tray, pour over quince mixture and roast for 20 minutes on 180 degrees C. Heat oil in a saucepan and add couscous, and stir until golden brown. Add vegetable stock and simmer for 15 minutes until couscous softens and liquid is absorbed. Stir in leek, sweet potato and herbs. To serve, cut quails in half and stack in centre of each plate. Surround with giant couscous and sprinkle with pomegranate seeds.
Serves 4
© Recipe specially prepared for Freedom by Brigid Kennedy author of “Small Food” and “All Fired Up” - books and event catering available from www.simmercatering.com.au