Roast Quail Flambe with Fresh Peas
For the peas:
50 g butter
125 g bacon, finely sliced
½ brown onion, finely sliced
1 iceberg lettuce, outer leaves removed, washed and finely shredded
4 spring onions, white part only, finely chopped
700g fresh green peas, shelled (or use 350g frozen peas)
50 ml chicken stock
1 tsp sugar
1 bouquet garni
sea salt and white pepper, to season
4 whole quail
1 tbs olive oil
2 golden eschallots, peeled and finely diced
2 tablespoons whiskey
200 ml white wine
To prepare the peas, place a large saucepan over low heat and melt the butter. Add the bacon and onion and sauté until the onion is soft and the bacon has released its fat. Add the lettuce and spring onion, cover and cook slowly for 5 minutes, occasionally stirring the vegetables. Add the peas with the chicken stock, bouquet garni and sugar. Season to taste with salt and pepper. Cook for another 10 minutes over low heat until the liquid is reduced by half.
To prepare the quail, place a large, ovenproof frypan over medium heat and add the oil. Brown the quail all over – work on 2 minutes breast, underside and the sides of the quail. Add the golden shallots and sauté for a few minutes.
Add the whiskey and wine in small saucepan over low heat until just simmering. Light with a log-handled match or lighter and pour over the quail. Cover and transfer to the oven and cook for about 8 to 10 minutes.
To serve tip the pea and lettuce mixture into casserole dish and rearrange the quail to sit on top.
Recipe by David Bitton