Roast quail with pumpkin and chestnuts, and mustard quinoa

Name: Roast quail with pumpkin and chestnuts, and mustard quinoa
Yield: Serves 4
Cuisine: American
Ingredients: 12 tarragon leaves, chopped; 600 ml (1 pint/2½ cups) brown chicken stock; 125 ml (4½ fl oz/½ cup) dry white wine; 75 ml (2½ fl oz/⅓ cup) cider vinegar or white wine vinegar; 75 ml (2½ fl oz/⅓ cup) cider vinegar or white wine vinegar; 8 quails; 30 g (1 oz/2 tbsp) unsalted butter; 200 g (7 oz) chestnuts (frozen or vacuum-packed); 2 tsp wholegrain mustard; 600 ml (1 pint/2½ cups) boiling water; 200 g (7 oz/generous 1 cup) quinoa; 25 g (scant 1 oz/1¾ tbsp) unsalted butter; 1 tbsp sunflower oil; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 50 g (1¾ oz) smoked bacon lardons; 350 g (12 oz/3 cups) pumpkin, skin removed, cut into 1cm (½in) cubes; 200 g (7 oz) chestnuts (frozen or vacuum-packed); 200 g (7 oz) chestnuts (frozen or vacuum-packed); 2 tbsp sunflower oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Allow two quails per person for this dish and do not overcook them. They are best served slightly pink or they can be a little on the dry side. If you like, you could use poussins instead of quail. Serving the quail with quinoa, the easy-to-cook South American super-grain, turns this dish into a wholesome meal.

Ingredients

2 tbsp sunflower oil
50 g (1¾ oz) smoked bacon lardons

Americas
United States
Main course
South America
Gluten-free

Method

Preheat the oven to 200°C (400°F/Gas 6).

Heat 2 tbsp oil in a roasting tin over a medium heat. When the oil is hot, add the lardons and fry for about 5 minutes until golden and crispy.

Add the pumpkin and chestnuts and toss with the lardons. Transfer to the preheated ov