Roasted Quail, Polenta and Mushroom Terrine and Butter Leeks
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 250.00 | g | Polenta |
| 5.00 | g | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 750.00 | ml | Water |
| 5.00 | g | Rosemary, fresh finely chopped |
| 40.00 | ml | ROBERTSONS Pesto and Parmesan 6x1kg |
| 100.00 | g | MARVELLO Full Fat Margerine |
| 300.00 | g | Mushrooms finely chopped |
| 65.00 | ml | ROBERTSONS Thyme 6 x 250g |
| 100.00 | ml | MEADOWLAND Classique 10 x 1L |
| 1.00 | pc | Onions finely chopped |
| 350.00 | pc | Garlic, cloves finely chopped |
| 30.00 | g | Bread crumbs |
| 600.00 | g | Quail |
| 6.00 | g | ROBERTSONS Chicken Spice 6 x 1kg |
| 30.00 | g | MRS BALLS Regular Original Chutney 3 x 8 x 470g |
| 30.00 | ml | KNORR Worcester Sauce 6 x 2L |
| 5.00 | g | Lemon zest |
| 40.00 | ml | Oil, Sunflower |
| 5.00 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 5.00 | ml | ROBERTSONS Black Pepper 6 x 800g |
| 300.00 | g | Leeks finely chopped |
| 40.00 | ml | Brandy |
Preparation
1.Place a pot on the heat with 750ml water, bring to the boil and add polenta and salt. Add the Robertsons pesto and parmesan spice, 20ml Robertson’s thyme and the rosemary and stir.
2.When all combine in pot and 60g marvello and continue stirring and cooking for 3minuntes
3.Add 20ml oil to the pan and add the onions 20ml Robertson’s thyme, garlic and mushrooms. Cook till all water is released. Add the brandy and flambé (watch out for your face). Add the cream and cook till paste forms. Then set aside to cool down
4.Layer the terrine mould with plastic wrap and place the polenta on the base. Make a gap in the middle for the mushrooms and close up again with polenta. Place the terrine in the fridge for 30minutes to set.
5.Combine the following for the marinade for the quail, 20ml oil, Mrs. balls chutney, 25ml thyme, Worcester sauce, lemon zest and rub all over the quails. Marinate for 10minutes
6.Heat a pan and sear the quails till they are brown, place in a oven at 180`C for 8 to 10 minutes
7.Heat a pan and melt 40g marvello, add the leeks and cook till soft, season with salt and pepper
8.Un-mould the terrine and slice 3cm thick, and heat in the oven at 180`C for 3 minutes
9.Plate the leeks in a ring and place the polenta terrine on top. Slice the quail in ½ and place on top of the polenta.
10.To garnish make a parmesan crisp and place on top of the quail 100g fine grated parmesan cheese shaped in a triangle and crisped up in the oven.
11.This dish can be served with a sauce of choice, mushroom or demi glace
