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Spicy Bird with Parsnip & Spring Onion Puree, Vino Cotto Thyme Nectarines and Spring Onion Oil
Recipe by Lily Davies
Try this Spicy Bird with Parsnip and Spring Onion Puree, Vino Cotto Thyme Nectarines and Spring Onion Oil
- Steps
- Ingredients
Ingredients
Nduja Butter Quail
Parsnip and Spring Onion Puree
Spring Onion Oil
Vino Cotto Thyme Nectarines
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Steps
- Pre-heat oven to 170°C fan-forced.
- For the Nduja Butter Quail, trim the wings tips and remove the neck. Put the quail, breast side down on a chopping board and using poultry shears, remove the backbone. Reserve all trimmings for Nectarines.
- In a fry pan, heat 1 tablespoon of oil on a medium high heat. Add nduja and cook until crisped and fragrant.
- In a food processor, blitz together the butter, salt and nduja (including some of the oil from the fry pan). Place into a bowl and set aside in the fridge briefly to cool.
- After 10 minutes, rub 1 tablespoon of the nduja butter over each spatchcocked quail, ensuring both sides of the quail are covered. Season with salt and set aside to marinade.
- When ready to cook, add remaining oil and 1 tablespoon of nduja butter to an oven proof frypan on a medium heat. Add quail, breast side down and sear for 2 minutes, basting with more nduja butter. Turn quail over and sear the other side, continuing to baste.
- Place fry pan in the oven and cook for 6 minutes. Remove and allow to rest before serving, at least 5 minutes.
- For the Parsnip and Spring Onion Puree, place parsnips into a medium saucepan with cold salted water and bring to a rolling boil.
- When at rolling boil, add white parts of spring onions. Cook for 10 minutes or until parsnips are tender, drain and set aside to dry.
- When dry, add parsnips and spring onions to a food processor with cream, butter, salt and white pepper. Blitz until smooth. Season further, to taste. Set aside until ready to serve.
- For the Spring Onion Oil, bring a small saucepan of salted water to the boil. Blanch roughly chopped spring onions for 20-30 seconds. Drain and plunge straight into ice water for a few minutes.
- Drain on a paper towel and squeeze out excess water. Dry with fresh paper towel before adding to the cannister of a stick blender with grapeseed oil. Puree until smooth
- Strain through cheese cloth over a sieve to ensure the oil is not grainy, repeating the process twice to ensure oil is smooth. Decant oil in to squeezy bottle to serve.
- For the Vino Cotto Thyme Nectarines, place reserved quail bones and trimmings with oil into a medium oven-proof frypan and brown on a medium high heat.
- Deglaze with the vino cotto. Add thyme and cook until reduced slightly. Slice each nectarine into 8 pieces. Remove bones and trimmings from pan and add nectarine slices. Continue cooking for 3 - 5 minutes, until nectarines are soft a touch, then place pan in the oven for 5 – 10 minutes to further caramelise. Add 1-2 tablespoons of water if the glaze is too thick.
- To serve, spread parsnip puree on the bottom of each plate. Place quail on top. Arrange 5 slices of nectarine beside the quail, drizzle glaze over and around the quail. Garnish with spring onion. Drizzle spring onion oil around the edge of the quail and season with salt.
