- 2 thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 oven-ready quail, strings removed
Originally native to the Middle East, quail are now found across Europe. It's a small bird,…
- olive oil, for rubbing and drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- small drizzle clear honey
- 4 quail egg
- 3 leek, trimmed and halved lengthways
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 8 salad potato, like Pink Fir Apple or Charlotte, sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
For the dressing
- 2 tsp wholegrain mustard
- 1 tbsp cider vinegar
- 3 tbsp walnut oil
Heat oven to 200C/180C fan/gas 6. Put a thyme sprig in the cavity of each quail. Rub each bird with a little oil and honey, and season generously. Put the quail in a shallow roasting tin and roast for 20 mins until golden, then leave to rest in a warm place.
While the quail are roasting, bring a large pan of salted water to the boil. Cook the eggs for 2 mins exactly, then scoop out into a bowl of cold water. Peel and set aside. Put the leeks in the boiling water and cook for 10 mins until soft. Scoop them out, put in a bowl and drizzle with olive oil while still hot. Boil the potatoes in the same pan for 8-10 mins until just cooked, then drain and add to the leeks.
To make the dressing, whisk the mustard and vinegar together, then gradually add the oil to make a thick dressing and season. Halve the eggs and carve the quail (see step-by-step images).
To serve, arrange a tangled nest of leeks, potatoes and quail breasts in the centre of each plate. Tuck in the eggs and top with the quail legs. Drizzle the dressing over and dot around the outside of the plate.
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- Step 1How to carve quail
Using a small, sharp knife, cut away each leg and thigh from the body, and set aside.
- Step 2Cut down the middle
Cutting down the middle of the quail and working close to the bone, carve off each breast. When you get to the wing, cut around the joint.
- Step 3Ready to serve
For each quail you will now have two legs and two boneless breasts, ready to be served.