Recipe: Stuffed Norfolk Quail with Pearl Barley

By Guest Chef, Richard Bainbridge.

Serves: 4 adults, as a main course

Preparation time:  30 minutes

Cooking time:  70 minutes

Difficulty: 3 out of 5

Method

Quail with Stuffing

• Get all ingredients for the stuffing into a large bowl and mix well (fry a little burger off to check for seasoning)
• Place the bird on the table with the front of the bird looking at you, place a small amount of the stuffing into the legs and a small sausage in the middle of the bird
• Using a trusted needle sew the bird back up
• Using more string tie the bird back up so it looks like an oven ready bird
• Put a pan onto a high heat hob, season the bird with salt and seal all over until golden
• Place in the oven at 180°C for 10-12 minutes
• Remove from oven and let rest for 20-30 minutes
• Remove string before serving

Chicken Jus

• Put a medium sized pot on a high heat, add the chicken bones and fry off until golden brown
• Remove from pot and do the same with the chopped vegetables
• Place the roasted chicken bones back to the pot with the vegetables and add the white wine, bring to the boil and reduce by ¾
• Then add the two different stocks, garlic and herbs, bring to the boil
• Once boiling, turn down to a simmer and skim
• Cook the sauce out for about 45 minutes
• Pass through muslin into a clean pot and return to a high heat and reduce to the consistency you want
• To finish the sauce add a little white wine and small knob of butter and the chopped herbs

Organic Carrots

• Put butter into a pot big enough for the carrots to sit happily in and place on the stove top
• Once the butter has started to foam, add the carrots and continue to roast slowly for 1 hour
• Season with salt and pepper

Young Parsnips

• Neatly peel each parsnip making sure they still look like parsnips
• Place in a pot and add butter, cover with cold water and little table salt
• Place on a high heat and bring to the boil
• Once boiling turn down the heat and simmer with a lid until tender

Small Onions

• Skin the onions and leave whole, then blanch in water
• Add butter, thyme and bay leaf until just tender
• Remove the onions from cooking juices and slice in half
• Place a frying pan on a high heat, when hot add a little rapeseed oil and add onions
• Get a lovely colour, then season

Pearl Barley

• Place a large pot onto a medium heat, add 50g of butter, add the leeks and slowly start to sweat off
• Once fully cooked add the pearl barley and white wine, let the wine reduce by ¾
• Add enough chicken stock to cover and stir well, let the barley cook a little like risotto
• After 5 minutes you will have to add more stock until the barley is soft and tender
• To finish the barley add the rest of the butter and the parmesan
• Stir well and at the last moment add herbs
• Check seasoning

Presentation

• Traditionally serve on a porcelain plate, neatly arranged then drizzle over Chicken Jus