Hot Sticky Roast Quail, Potato Gratin & Mushroom Risotto

Last night Brian made some delicious quail with two side dishes. Here's the low-down:


Hot Sticky Roast Quail

Ingredients:

4 plump and juicy cloves garlic, crushed
1 tbsp groundnut oil
1 tsp ground cayenne
½ lemon, juice only
2 tbsp light soy sauce
½ tsp salt
4 tsp grainy mustard
4 oven-ready quail

Method:

1. Preheat the oven to 220C
2. Mix the garlic with the oil, cayenne, lemon juice, soy, salt and mustard.
3. Place the quail in a small roasting tin - they should not touch each other. Pour over the basting mixture so that the birds are soaked in it and some of it drizzles into the pan.
4. Roast the quail for 20-25 minutes, basting once. They should go rather sticky.

Potato Gratin

Ingredients:

1 tbsp vegetable oil
25g/1oz butter
½ potato, peeled and grated

Method:

1. Place the oil and butter into a frying pan over a low heat. Add the grated potato, press down into the pan and fry over a low heat for six minutes, or until golden-brown underneath.
2. Carefully turn the gratin over and continue to cook for five more minutes, or until golden-brown on both sides and serve.

Mushroom Risotto

Ingredients:

1 tbsp olive oil
½ leek, washed and sliced
2 large field mushrooms, sliced
140g/5oz easy cook rice
¾ pint chicken stock, plus extra if necessary
1 tbsp cornflour, slurred
splash of double cream
To garnish
sprig of fresh coriander
few fresh chives

Method:

1. Heat the oil in a large saucepan and gently fry the leek for 1-2 minutes. Stir in the mushroom and heat for a further two minutes.
2. Add the rice to the pan, and stir so that the grains are coated in the oil.
3. Add a ladleful of stock to the pan and allow to simmer until the rice has absorbed the stock.
4. Continue adding the stock, a ladleful at a time, for 12-15 minutes, or until the rice is tender.
5. Stir in the slurred cornflour to the pan to thicken the risotto, then pour in a splash of cream.
6. Heat for a further one minute then transfer the risotto to serving plates.
7. Garnish the risotto with the fresh coriander and chives. Serve.