Roast Marinated Quail With Warm Spring Vegetable Salad Recipes

ROAST & MARINATED QUAIL WITH WARM SPRING VEGETABLE SALAD

Roast & marinated quail with warm spring vegetable salad image

This elegant, restaurant-style main course makes the most of seasonal spring vegetables

Provided by Gordon Ramsay

Time 50m

Number Of Ingredients 17

Ingredients

2 oven-ready quails (See tip at end of recipe)
1 tbsp olive oil
small knob of butter
10-12 asparagus spears
2 handfuls salad leaves (I use frisée)
2 tbsp clear honey
1 tsp English mustard
4 tbsp soy sauce
1 tbsp sherry vinegar
5 tbsp vegetable oil
3 tbsp sesame oil
2 tbsp crème fraîche
2 tbsp mascarpone
1 tbsp white wine vinegar
2 spring onions , finely sliced
1 tbsp olive oil
300g new potatoes , cooked, then peeled and halved

Steps:

Heat oven to 200C/180C fan/gas 6. Mix the marinade ingredients in a shallow bowl and set aside. Season the quail inside and out with salt and pepper. Heat the oil in an ovenproof frying pan, then brown the quail well on all sides. Add the butter and baste the quail. Then pop into the oven for 10 mins. Leave the quail to rest for a few mins until just cool enough to handle.
Using a large serrated knife, carefully halve each quail straight down the middle, then submerge in the marinade and leave to rest while you make the rest of the dish.
For the potato salad, mix the crème fraîche, mascarpone, vinegar and spring onions with some salt and pepper. Set aside. Heat the oil in a frying pan and sizzle the potatoes for about 5-10 mins, tossing occasionally until golden.
Tip the hot potatoes into a bowl and fold through the crème fraîche mixture to bind and dress them. Set aside.
Snap the tough ends off the asparagus, peel the stalks, then cut each spear in half at an angle. Bring a large pan of salted water to the boil.
Cook the asparagus in the boiling water for 2 mins until tender but retaining a slight crunch. Drain well. Place in a small bowl and, while still steaming hot, spoon over and toss through a couple tbsp of the marinade. You are now ready to serve.
Spoon half the potato salad into the centre of a large dinner plate. Lift the quail from the marinade and lay 2 halves, breasts facing inwards, on top of the potato salad. Scatter the leaves evenly around the edge of the plate. Tuck the asparagus spears in a circular fashion among the salad leaves with the tips pointing out. Coat the quail and drizzle the leaves with a little more of the marinade, then serve.

Nutrition Facts : Calories 718 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.41 milligram of sodium

MARINATED ROASTED VEGETABLES

Marinated Roasted Vegetables image

Clean out your vegetable bin and serve a gourmet-quality side dish! This one is really a no-brainer and you'll love the subtle boost in the hearty flavor of these roasted vegetables. I have listed specific vegetables, but use whatever you have, including cauliflower, broccoli, zucchini, parsnips, etc. Preparation time includes 2 hours of marinating time. Enjoy!

Provided by Bone Man

Categories Potato

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs potatoes, medium-sized, peeled and halved
6 carrots, peeled and cut into thirds
2 medium onions, peeled and halved
3 celery ribs, cut into 3-inch lengths
1/2 cup soy sauce
2 teaspoons prepared mustard (I like Heinz)
1 teaspoon garlic salt
2 tablespoons malt vinegar (or balsamic vinegar)
1 teaspoon dried sweet basil leaves
1 teaspoon chicken bouillon powder, tomato flavored (look in Mexican aisle at grocery)
1 tablespoon honey
2 tablespoons extra virgin olive oil

Steps:

Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
Serve hot.
TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!

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