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The Caterer

Roast quail salad, endives, hazelnut dressing by – Luke Tipping

11 September 2006
Roast quail salad, endives, hazelnut dressing by – Luke Tipping

Ingredients

4 quail
Salt and pepper
60g butter
2 endives, split
Sugar
150ml quail or chicken stock
2 endives, finely sliced
4 quail eggs
100g mixed salad leaves
4tbs olive oil
1tbs balsamic vinegar
Paprika
2tbs hazelnut vinaigrette
12 pieces oven-dried endives

MethodSeason quail and roast for six minutes in a very hot oven.

Place the split endives in a pan with 20g of melted butter and brown. Season with sugar, salt and pepper. Add stock. Cover and braise until soft. Place 20g of butter in a pan, add sliced endives and stew over a low flame until they form a marmalade (add sugar if necessary). Melt remaining 20g butter and fry the quail eggs.

Dress salad with salt and pepper, olive oil and balsamic vinegar. Arrange egg on top and dust with paprika. Carve quail, arrange on a bed of endive marmalade and braised endive.

Add a little of the quail roasting juices to the hazelnut vinaigrette and pour over the quail. Garnish with oven-dried endive slices.

Luke Tipping

Photo © Rob Whitrow

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