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cooking:
preparation:
serves:
vegetarian: No
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Chorizo and Fig Stuffed Quail with Aromatic White, Red & Wild Rice |
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An impressive dish with wonderful texture and flavours. |
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Ingredients:
8 Fayre Game Oven Ready Quail
8 ready to eat figs
3 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
75g chorizo, cut into small pieces
½ tsp ground cinnamon
4 tbsp flat leaf parsley or coriander, chopped
Aromatic rice:
*2 sachets White, Red and Wild Rice
*2 tbsp Garlic Infused Olive Oil
1 medium onion, chopped
25g pinenuts
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp each of grated orange and lemon zest
salt
black pepper
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HOW TO COOK IT |
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Preheat the oven to 190C/375F/Gas Mark 5
1. Put the figs into a bowl, pour over warm water and soak for 15 minutes.
2. Wash the inside of the quail and dry with kitchen paper, set aside.
3. Drain the figs and chop into small pieces, discarding the stem. Heat 2 tbsp olive oil in a pan, add the onion and garlic and cook for 3-4 minutes until softened.
4. Add the figs, chorizo and cinnamon and cook for a further 5 minutes stirring constantly.
5. Add half of the parsley or coriander, and spoon into the cavity of each quail.
6. Brush the stuffed quail with the remaining tablespoon of olive oil and season with salt and pepper. Put the quail into an ovenproof dish and roast for 20 minutes, baste halfway through the cooking time. Turn the birds over onto the breasts and roast for a further 5 minutes.
7. While the quail are roasting, cook the rice in boiling water as directed on the packet.
8. Meanwhile cook the onion and pinenuts in the garlic infused extra virgin olive oil until golden. Stir in the cinnamon, nutmeg and citrus zests.
9. Drain the cooked rice well, add to the pan and fold together with the rest of the chopped herbs, season with salt and pepper. Spoon the rice onto warm plates and top each with two quail. |
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