Griddled Quail with Vegetables and Pear Chutney

Autumnal flavours are brought together by Ed Baines in this seasonal treat of rich game and spiced fruity chutney
By Ed Baines
Griddled Quail with Vegetables and Pear Chutney
  • Rating:
  • Serves: 2, makes about 4 x 400g jars chutney
  • Cook Time: 30 minutes plus 1.5 hours for the chutney
  • Prep Time: 30 minutes plus 15 mins for the chutney
  • Effort: medium

Ingredients

For the chutney

  • 12 medium pears
  • 1 large onion, finely chopped
  • 10 cherry tomatoes, quartered
  • 100 g walnuts
  • 400 g brown sugar
  • 150 g sultanas
  • 75 g dried apricots, chopped
  • 500 ml cider vinegar
  • 250 ml still cider
  • 1 tbsp wholegrain mustard
  • 2 cloves garlic, finely chopped
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • 1 tsp dried sage
  • 1 tsp dried oregano

For the vegetables and dressing

  • 1 heads fennel, cut into wedges
  • 1 leek, cut into 1cm pieces
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 4 tbsp olive oil
  • ground black pepper

For the quail

  • 4 quail
  • large handful of salad leaves

Method

1. For the chutney; roughly chop the peeled and cored pears and tip into a large saucepan along with the onions, tomatoes, walnuts, sugar, dried fruit, vinegar, cider, mustard, garlic, spices and dried herbs.

2. Stir the chutney over a gentle heat until the sugar has dissolved. Simmer, stirring occasionally, for about 1½ hours, until the chutney has cooked down and thickened.

3. Spoon the hot chutney into sterilized jars. Seal, while still hot, and store in a cool dark place. This chutney should keep for up to 6 months.

4. Place the fennel and leeks in a large pan of salted water. Bring to a boil and simmer for about 15 minutes, until softened. Drain and pat dry.

5. For the vinaigrette, combine the mustard, vinegar, olive oil and pepper and drizzle over the warm vegetables. Leave on one side while you cook the quail

6 . For the quail; split the quails along their backbone, remove their rib cage and flatten out (this is known as butterflying), Brush both sides with olive oil and season with salt and pepper.

7. Heat a heavy griddle over a moderate heat and cook the quails for 4-5 minutes each side - they should be cooked through.

8. Arrange a heap of salad leaves on 2 plates, top with the vegetables and serve with the warm quail. Accompany with generous dollops of pear chutney.

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