Roasted Quail with Cromey Garden Vegetables
- 2 wild quail
- 1/2 lb sloe berries
- 3 ozs sugar
- 2 1/3 bottle good quality red burgundy
- 2 fresh pears
- 2 tbsps good quality honey
- 2 ozs whole walnuts
- 2 sprigs red chard
- 1 cup chopped leek
Sloe berry jus ; Place the slow berries and sugar into a pot, bring to the boil, add the red wine, reduce until the consistency coats the back of a spoon. Set aside
Dried pear crisp ; Thinly slice the pear and spread evenly onto a non-stick tray and bake in an oven 200f for 40mins. Set aside
Honey infused pear ; Cut the pear into medium dice and coat with the honey. Set Aside
Roasted quail ; Roast in the oven at 356f for 25mins. Allow to rest
Walnuts ; Shell and bake in the oven 356f for 5 mins
Finely dice the leek and the red chard stalk, sauté in a pot, add a tablespoon of the jus and then the leaves. Set aside
To plate ; Use a bowl. Pour some jus on the base, then the leek-chard and leaves. Take the breast and leg from the quail and finish with the diced pear, pear crisp and walnuts.
