- Stuffed quail:
- 1 Quail boned out
- 125g Minced pork belly
- 1 tsp Fennel seeds
- 1 Diced fennel
- 1 Diced onion
- 1 Glove garlic
- ¼ Bunch of parsley
- Nduja and white bean stew:
- 80g Nduja
- 200g Cooked white beans
- 250ml Chicken stock
- 1 tbsp Chopped celery leaf
- 1 tbsp Chopped parsley
- 1 Glove garlic
- Bread crust:
- 500g Bread flour
- 175ml Water
Stuffed quail, nduja and white bean stew baked under a bread crust
Luke Holder
9th March 2017
Stuffed quail, nduja and white bean stew baked under a bread crust
Quail is a lightly flavoured meat that is paired well with a diverse range of flavours, from sherry cinnamon. Take your cooking to the next level with the following Stuffed quail, nduja and white bean stew baked under a bread crust recipe. As part of The Staff Canteen Live, Luke Holder will be creating stuffed quail, nduja and white bean stew baked under a bread crust for his demonstration at IFE 2017 - supported by Westlands. You can register here: www.ife.co.uk/tsc
Ingredients
Method
Stuffed quail:
Soften the onions and fennel in olive oil and add garlic. Once cold add the parsley. Stuff the quail with the fennel sausage mix and poach for 9 minutes.
Nduja and white bean stew:
Sweat the garlic in olive oil, then melt in the nduja. Add the chicken stock and quail and cover with the bread crust and bake at 220°c for 12 minutes – finish with rosemary and butter.
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