Griddled Quail with Braised Lentils

Griddled Quail with Braised Lentils

A fairly healthy dish of tasty lentils with succulent griddled quail

Griddled Quail with Braised Lentils

Griddled Quail with Braised Lentils

For 2 persons; preparation 10 minutes plus 1 hour marinating, cooking 25 minutes.

Ingredients:

For the Griddled quail

  • 4 quail
  • 2 cloves of garlic
  • 1 tbsp lemon juice
  • 2 sprigs of fresh thyme
  • 1 tbsp olive oil

For the braised lentils

  • 2 shallots finely diced
  • 2 cloves of garlic finely diced
  • 2 sprigs of fresh thyme
  • 40g saucisson cut into small cubes
  • 100g green lentils
  • 300ml of chicken of vegetable stock
  • 50ml red wine

Equipment:

  • Chopping board and knife
  • Plate or bowl for marinating the quail
  • Small saucepan with lid
  • Griddle pan

Method:

Start by spatchcocking the quail.  To do this you use a pair of scissors to cut either side of the spine to remove this.  You need to put a bit of force through the scissors but the bones do cut quite easily.  After you have removed the spine it should be possible to lay them flat.

Cut the cloves of garlic into small pieces and remove the thyme leaves from the stalk.  Mix the garlic and thyme with the olive oil and lemon juice and then run the mixture over the quail.  Cover the quail and refrigerate.  Leave to marinade for an hour.

When the quail have been marinating for 50 minutes you can start the braised lentils. Gently fry the shallots, garlic thyme leaves and saucisson for 3 or 4 minutes then add the red wine.  Bring to the boil and boil for one minute before adding the lentils and the stock.  Cover with the lid and simmer on a low heat for 20 minutes.

When the lentils are simmering heat up your griddle pan.  You want a medium hot heat to give nice crisp lines without burning the outside of the quail before it’s cooked through.  Once the lentils have been simmering for 5 minutes and your pan is hot you can start to grill the quail.  They will take 4 – 5 minutes each side to cook through without drying out.

Marinading

Marinading

Frying the flavours for the lentils

Frying the flavours for the lentils

Griddling the quail

Griddling the quail

quail nearly ready

Quail nearly ready

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