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Lochy Pops
Recipe by Lachlan Whittle
Try these delicious Lochy Pops
- Steps
- Ingredients
Ingredients
Quail Lollipops
Nectarine Nduja Glaze
Vino Cotto Grilled Nectarines
Parsnip & Thyme Puree
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Steps
- Heat hibachi with coals.
- For the Quail Lollipops, cut and remove leg and thigh from both quail, remove the wings and back bone and set aside for the sauce. De-bone the thigh by making a slit on either side of the bone then run your knife underneath to remove. French the drumstick by cutting the top of the leg bone then gently pulling the meat from the joint to expose. Season the leg meat with salt. Gently wrap thigh meat around drumstick bone, piercing the skin with the bone to hold the meat in a round shape. Repeat with other legs.
- Cut 8 square pieces of cling wrap approximately 30cm x 30cm and place a drumstick on each piece. With the bone facing up and maintaining the round shape, twist the cling wrap tightly around the meat and up the entire bone, tying a secure knot at the top of the bone to seal the entire leg. Repeat with remaining leg bones and set aside.
- To make the Nectarine Nduja Glaze, heat 1 tablespoon oil in a small saucepan on a medium heat and brown the wings and back bone for 8-10 minutes. Once quail is seared, remove pieces and add roughly chopped spring onions. Sweat for 3-5 minutes, then add nectarines with white vinegar and sugar. Reduce heat to low-medium and cook for 20 minutes or until syrupy, stirring often. Add nduja, mix to combine and continue to cook for 2 minutes.
- Add vino cotto to glaze, continue cooking over low heat for 10 minutes. Strain through a fine sieve and keep warm until serving. Season to taste and add a tablespoon of water if required.
- For the Parsnip and Thyme Puree, bring a saucepan of water to the boil. Add parsnips to the boiling water. Cook for 10 -15 minutes or until soft when pierced with a fork.
- Remove parsnip with a slotted spoon, reserving water to cook quail, and place in the cannister of a stick mixer. Add thyme, butter, and milk. Blend until perfectly smooth then place in a squeeze bottle and set aside. Reserve water to cook quail.
- For the Vino Cotto Nectarines, slice nectarines into 8 segments, with the skin on and place in a small bowl. Add vino cotto and leave for a few minutes to let the flavours meld.
- Place on hibachi and grill, skin side down for 2-3 minutes until skin is charred - taking care to ensure the nectarines are not overcooked. Place back into same bowl and set aside.
- To cook the quail lollipops, use metal tongs to hold the plastic wrapped lollipops and place into boiling water. Lock the tongs closed if possible and allow them to poach for 2 minutes. Repeat until all legs are cooked. Remove and set aside.
- In a medium frypan, heat remaining oil on a medium high heat.
- Unwrap lollipops and pat dry, season generously with salt. Place into the pan and sear all sides, then add butter and baste for 30 seconds. Remove from pan, be careful not to overcook.
- Add 2 tablespoons of the nectarine glaze to the pan and toss lollipops back in to coat, then remove when done.
- To plate, squeeze 2-3 tablespoons of puree into middle of 2 medium serving bowls. Spoon the glaze around the puree and add sliced nectarines around the outside of the bowl. Place 4 lollipops on top of puree. Share each dish between 2 people.
