Ballotine of quail with broccoli and peanut lime dressing recipe
A flashy dish using surprisingly simple techniques. A great way to show off quail.
Ingredients
- 4 x whole jumbo quail
- 1 head of broccoli
- 200 g peeled peanuts (roasted)
- 4 slices of pre-sliced Parma ham
- 1 lime
- 4 x whole jumbo quail
- 1 head of broccoli
- 7.1 oz peeled peanuts (roasted)
- 4 slices of pre-sliced Parma ham
- 1 lime
- 4 x whole jumbo quail
- 1 head of broccoli
- 7.1 oz peeled peanuts (roasted)
- 4 slices of pre-sliced Parma ham
- 1 lime
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Remove the legs and breasts from the carcass, then skin the breast and slice into two parts. Fry the legs in a hot frying pan in a little oil until golden. Turn over and roast in the oven at 180°c for 3-4 minutes or until the thigh bones come away from the meat easy.
- Slice small florets from the broccoli and cut each one in half lengthways. Char on a hot surface until nearly burnt to bring out a smoky flavour.
- Take the quail breasts and season with a little salt on the inside. Grate a little lime zest over them, then close the breast top to tail and grate a little more lime zest over. Wrap the quail with the slices of Parma ham. Then wrap the whole thing tightly in cling film into a cylinder.
- Poach the quails in simmering water for eight minutes, then take out of the water and leave to rest for one minute.
- Heat the roasted chopped peanuts up with a little lime juice until warm. Slice the stem of the broccoli into three thin slices per serve, and season with a little sea salt and lime juice.
- When ready to serve slice the quail ballotine horizontally and then build on the plate as a salad using all the ingredients.
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