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Roasted Quail with Miso Sweet Corn Puree and Blackberry Vinaigrette

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180°C
  • To make the sweet corn puree, place butter in a saucepan and set over medium heat to melt. Add shallot and garlic and cook until translucent. Cut corn from cobs and add to saucepan. Fry for 5 minutes, add stock and miso paste and cook until tender. Transfer to a blender and process until smooth. Pass through a sieve and set aside, keeping warm.
  • To prepare the quail, remove legs, preserving breasts on the crown. Remove the wings at the joint. Place grapeseed oil in a frypan and set over high heat. Season legs and breasts with coriander seeds, salt, and pepper and fry breasts in frypan until well coloured, about 3 minutes on each breast. Add legs and cook for 1 minute until golden. Transfer frypan to the oven and cook for 4 minutes, until legs are cooked through. Remove legs and set aside. Return pan to oven to cook breasts for a further 3-4 minutes until cooked through. Remove from oven, remove from pan and set aside, covered, to rest.
  • Return quail frypan to high heat. Add corn cob and cook until golden on all sides. Remove corn cob from pan and cut kernels off. Set kernels aside.
  • To make the blackberry vinegar, add blackberries to the frypan and toss to coat in quail cooking oil. Add red wine vinegar and sugar and toss until sugar has dissolved.
  • To serve, place some corn puree on the serving plates. Carve quail breasts from the crown and add to the plates, with the legs. Add corn kernels and drizzle with blackberry vinaigrette.

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