Ingredients - serves two
One quail (for a starter)
One little gem lettuce
A couple of shallots
One rasher streaky bacon
Two tablespoon (frozen) peas
Chicken or vegetable stock
Rub the quail with olive oil and sprinkle with salt.
Brown the quail in the frying pan then transfer to the oven for 20 minutes on 180ºC. This gave a slightly pink appearance, which we believe is correct, and we enjoyed.
Half way through cooking the quail, begin frying the bacon and shallots, which make up the base for the hot lettuce salad.
Once the quail has cooked for 20 minutes, you then rest it for 10 minutes (enclosed in foil).
Whilst resting, sauté the shallots and chopped bacon in a pan and cook through.
Remove the outer leaves from the little gem lettuce.
Add the lettuce halves to the frying pan containing the bacon and shallots.
Fry on each side for 30 seconds to one minute so they slightly brown.
Add approx 200mls of chicken or vegetable stock and cook without a lid for around 7 minutes.
Add a handful of (frozen) peas and cook for an additional three minutes.
Most of the stock will have evaporated at this stage. Add the juices from the roasted quail, and approx 100ml dry sherry. Reduce the sauce until it's sticky and thick then add salt and pepper to taste.
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