Roasted quail, mustard dressing, celeriac and apple slaw

Roasted quail, mustard dressing, celeriac and apple slaw

By
From
Nathan Outlaw's Home Kitchen
Serves
4 as a starter
Photographer
David Loftus

These small game birds are perfect for a starter. You won’t find wild quail for sale as they are a protected species but British farmed fresh quail are available all year round.

Ingredients

Quantity Ingredient
4 oven-ready quail, about 300g each
olive oil, for cooking
100g unsalted butter
2 sprigs rosemary
2 garlic cloves, peeled and finely chopped
sea salt and freshly ground black pepper
freshly ground black pepper

For the slaw

Quantity Ingredient
1 large celeriac
2 braeburn apples
2 tablespoons chopped tarragon, plus extra leaves to finish
1 tablespoon wholegrain mustard
3 tablespoons Mayonnaise

For the mustard dressing

Quantity Ingredient
1 banana shallot, peeled and finely diced
1 garlic clove, peeled and finely chopped
1 teaspoon english mustard
3 teaspoons wholegrain mustard
3 tablespoons cider vinegar
300ml light olive oil

Method

  1. Preheat your oven to 200°C. Have the quail ready at room temperature.
  2. To make the slaw, peel the celeriac and cut into quarters, then grate into a bowl. Peel and grate the apples, avoiding the core, and mix with the celeriac. Add the chopped tarragon, mustard and mayonnaise. Mix well and season with salt and pepper to taste. Set aside.
  3. Heat a large ovenproof frying pan over a medium heat. When it is hot add a good drizzle of olive oil with the butter, rosemary and garlic. When the butter is sizzling add the quail to the pan, laying them on one breast. Season the birds with salt and pepper and cook for 1–2 minutes until lightly browned. Turn the quail onto the other breast and cook for 1–2 minutes until evenly coloured on both breasts. Turn the quail so the legs and breasts are facing up and then place the pan in the oven for 10 minutes.
  4. Meanwhile, make the mustard dressing. Put all the ingredients except the oil into a large bowl and whisk together, then gradually whisk in the olive oil. Season with salt and pepper to taste and set aside.
  5. When the quails are cooked, remove the pan from the oven and leave to rest for 5 minutes. To serve, share the slaw between 4 plates or pile into a large serving dish and place the quail alongside. Spoon over a generous amount of the dressing and finish with a scattering of tarragon leaves. This dish can also be served cold.
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