Recipes

Quails with pear, pumpkin and Chipotle dressing

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Quails with pear, pumpkin and onion ragout with chipotle dressing
An all time favourite , I created it after a visit to Santa Fey many years ago.. My friends get it very often
So last week when someone came around for an easy bite, I made it
I also served it with some grilled boudin blanc.

I created this after being in Sante Fey in the 1990's still one of my favorites.
I created this after being in Sante Fey in the 1990’s still one of my favorites.

Ingredients:
4 quails
4 tbs peanut oil or light oil e.g. sunflower
25g butter
3 (175g) red onions, julienne (sliced)
300g butternut squash, cut into julienne
200g pears, diced
2 cloves of garlic, crushed
a bunch of spring onions, sliced thinly diagonally
Vinaigrette:
1 tsp garlic, crushed
1 tbs fresh cilantro (coriander), chopped
1 tbs dried chipotle chilles (smoked chilli peppers) or a small piece of chilli pepper
1 tbs lemon juice
60ml seasoned rice vinegar
125ml light olive oil
1 lemon cut in quarters
Method:
preheat the oven 175C
Season Season the quails well with ground salt and pepper. I desired dust with a little pimente d,esplette or a little “Milwaukee iron seasoning” (a blend of smoked chipotle and garlic and southwestern flavour
Method:
Heat the 2 tbsp of oil in a pan, add the knob of butter when foaming, fry the quails quickly on all sides.
Place in a roasting tin and set aside
Heat the remaining oil in a wok or a sauté pan, add the red onions and fry for a few minutes, add the pumpkin and fry until slightly coloured, add the garlic and pears and cook for a few minutes, stir in the spring onions
cook for 2 more minutes and season to taste
Dressing:
Place the garlic, cilantro, chipotles/chilli pepper, lemon juice and rice vinegar in a blender and puree Slowly add the oil to emulsify the vinaigrette season to taste
Cut the lemon into quarters.
Place the quails in the oven 180 C for 8 to 12 minutes until cooked (they should remain slightly pink)
Spoon the red onion mixture onto the plates, place the quails on top en drizzle over the chipotle vinaigrette garnish with the pieces of lemon.
P.S
it can of course be made with other poultry

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