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Quail With Jamon
Recipe by Blake Werner
This delicate quail dish is accompanied with smokey flavours of goats cheese and traditional Spanish ham
- Steps
- Ingredients
Ingredients
Pumpkin Romesco
Quail
Smoked Goat’s Cheese
Parsnip Chips
Jamon Shards
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Steps
- Preheat oven to 220C. Heat a water bath/sous vide machine to 58C. Heat oil in deep fryer to 180C.
- For the Pumpkin Romesco, line a baking tray with baking paper and set aside.
- Remove skin from pumpkin and cut into 2cm x 5cm pieces. Place onto the prepared tray along with the whole capsicums. Drizzle with 50ml olive oil and toss vegetables to coat. Season generously with salt and pepper. Place into oven until pumpkin is soft and capsicums are charred, about 45-50 minutes.
- Remove tray from oven and allow to cool slightly. Remove stem and seeds from the capsicum. Transfer capsicum flesh to a high speed blender along with pumpkin, remaining 50ml olive oil, melted butter, garlic and sherry vinegar. Process until smooth. Season to taste and set aside.
- For the Quail, remove breast fillets and Maryland portions from the quails. French the leg bones.
- Season the quail portions generously and place into a sous vide bag. Add thyme, garlic and olive oil and vacuum seal the bag. Cook quail in water bath for 20 minutes. Remove bag and set aside.
- Place a large frypan over a high heat. Remove quail from bag, reserving oil, and pat dry to remove excess oil. Add some of the reserved olive oil to the frypan. Season quail portions then place into the pan, skin side down, and cook for two minutes until fat is rendered and skin is golden brown. Turn quail and cook for briefly until golden. Remove from pan and set aside to rest.
- For the Smoked Goat’s Cheese, place goat’s cheese, cream and salt into a medium mixing bowl and stir until smooth. Wrap tightly with cling film and insert hose from smoking gun and smoke the cheese mixture for 5 minutes. Uncover and stir the cheese mixture. Transfer to a piping bag and set aside in the fridge.
- For the Parsnip Chips, using a vegetable peeler, slice 8 lengths from the parsnip. Sprinkle with salt and set aside. Pat parsnip slices dry with paper towel.
- Cook parsnip slices in deep fryer until golden brown, about 2-3 minutes. Remove from oil and drain on paper towel. Season with salt and set aside.
- For the Jamon Shards, place frypan over medium high heat. Add slices of jamon and cook until crisp, about 2-3 minutes. Remove from the pan and drain on paper towel. Once cool, break into shards.
- To serve, using the back of a spoon, spread a generous amount of the Pumpkin Romesco through the centre of each plate. Arrange Quail over the romesco and scatter with the Jamon Shards. Pipe Smoked Goat’s Cheese around the Quail and garnish with nasturtium and micro sorrel leaves. Finish with Parsnip Chips.
