Stuffed quail, nduja and white bean stew baked under a bread crust

Luke Holder

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

  • 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

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.