Ingredients
Serves 44 quails cut in half
2 tablespoons of olive oil
1 onion finely chopped
1 tablespoon of bacon chopped into small pieces
2 teaspoons of thyme
1 teaspoon of sage
1 teaspoon of tarragon
1 hand full of chopped parsley
300 grams of brioche crumbs
2 knobs of butter
1 knob of herbed butter
1 teaspoon of Dijon mustard
1 clove of garlic
400 mls of chicken stock
300 grams of fresh peas (use frozen if not available).
Toothpicks
Method
Quails
Heat olive oil in a pan and cook the onion, bacon and herbs for a few minutes. Add the butter and mustard and cook through. Stir in brioche crumbs then set aside and let the mixture cool down a little.
Spread the quails skin side down on a chopping board and season. Put a spoon of the stuffing into your hand and make it into a ball. Pull the sides of the quail around the stuffing and push toothpicks through both sides of the quail to keep the sides together.
Place quails back in the pan, add another knob of butter, a clove of crushed garlic and sprig of thyme. Brown both sides of the quail. Pour in 400 mls of chicken stock (or half way up the quail) and bring to the boil. Transfer the pan into a moderate oven (180 degrees) and cook for eight minutes.
Peas
In a pan bring 200mls of chicken stock to the boil. Melt a knob of herbed butter in a pan, add parsley. Tear leaves from one baby cos lettuce and add to the pan. Add peas and bring to the boil until the peas are just cooked.
To serve
Spoon the cos lettuce and peas onto a plate. Pull the toothpicks out of the quail and place over the greens. Spoon remaining stock over the dish and serve.
Chef, Simon West, uses local produce to create French provincial style dishes at Meadowbank Estate Winery, 15 minutes from Hobart, Tasmania.