| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Ready, Steady, Cook 2 |
2 |
servings |
INGREDIENTS
| 2 |
|
Free range quail; about 350g/12oz |
| 1 |
tb |
Honey |
| 1 |
ts |
Sherry vinegar |
| 1/2 |
ts |
Sesame oil |
| 1/2 |
|
Orange; juice of |
| 1 |
pn |
Ground ginger and paprika |
| 2 1/2 |
tb |
Olive oil |
| 3 |
|
Shallots; sliced |
| 1 |
tb |
Chopped fresh parsley |
| 7 |
tb |
White wine |
| 6 |
|
Egg yolks |
| 1 |
|
Chicken stock cube |
| 100 |
ml |
Creme fraiche |
| 250 |
g |
Fresh lasagne sheets |
| 175 |
g |
Chicory |
| 1 |
|
330 gram jar cep mushrooms in oil; drained |
| 1 |
tb |
Chopped fresh basil |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7.
1 Bone the quail - turn upside-down and cut along the backbone. Using a
sharp knife, scrape down around the rib cage, and remove the rib cage. Pull
out or trim any small bones.
2 Mix together the honey, sherry vinegar, sesame oil, orange juice and a
pinch each of ground ginger and paprika in a shallow dish. Add the quail,
turn to coat in the marinade and allow to stand for a few minutes.
3 Heat a large griddle pan, shake any excess marinade off the quail and add
the quail skin-side down to cook for about four minutes. Turn the quail
over and cook for 3-4 minutes, until cooked through.
4 Heat 1 tbsp olive oil in a frying pan, add the shallots and cook gently
for a few minutes to soften. Add the chopped parsley, remaining marinade
and 3 tbsp wine and simmer to reduce a bit. Season, spoon the shallot sauce
onto a plate and sit the quail on top.
5 For the Sabayon: Place the egg yolks in a small pan with 4 tbsp white
wine and the chicken stock cube. Heat gently, whisking continuously, and
gradually whisk in the creme fraiche, and season.
6 Cook the pasta according to the packet instructions and drain. Break the
chicory into leaves. Heat a saute pan, add the chicory leaves, drizzle over
1/2 tbsp olive oil, season and cook for a few minutes, until tender.
7 Heat 1 tbsp olive oil in another saute pan, add the drained mushrooms and
chopped basil and saute for a few minutes and season.
8 Place a layer of lasagne in the bottom of a gratin dish and cover with
some of the chicory and mushrooms. Spoon on half the sababyon and repeat
the layers, ending with a layer of sababyon. Cook in the oven for about 10
minutes or until golden brown. Serve the lasagne in the gratin dish.
Converted by MC_Buster.
Per serving: 591 Calories (kcal); 48g Total Fat; (75% calories from fat);
12g Protein; 23g Carbohydrate; 683mg Cholesterol; 89mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 Fat;
1/2 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
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