food, Recipes

Clarke Gable-inspired aubergine-stuffed quail

Concept and styling Raphaella Frame-Tolmie; Photographs Russell Smith


AUBERGINE-STUFFED QUAIL WITH JERUSALEM ARTICHOKE PURÉE

  • 1 small aubergine
  • 100ml olive oil, plus extra for frying
  • 1 garlic clove, crushed n
  • 2 quail
  • 8 basil leaves
  • salt and pepper for seasoning
  • 500g Jerusalem artichokes, washed and sliced
  • 100g butter, plus extra for light frying
  • 250ml cream
  • salt and pepper
  • pine ring mushrooms
  • butter for frying
  • baby onions
  • baby salad leaves (watercress, chervil and flat leaf parsley)

Slice the aubergine, lengthwise, into eight pieces. Heat a little olive oil in a large frying pan and fry each slice on both sides with the garlic until golden brown. Remove from the pan and refrigerate. Keeping as much of the skin intact as possible, de-bone the quail and halve each one. Open each half out, skin side down, and carefully remove the thigh bone. Lay a basil leaf over the quail meat, followed by a piece of aubergine. Wrap the quail meat up using the skin to help shape it into its original form. Refrigerate until needed.

To make the Jerusalem artichoke purée, heat 100g butter in a saucepan and fry the artichokes until golden brown and well cooked. Add the cream, season with salt and pepper, and continue to cook until soft. Blend the artichokes until smooth and pass through a fine sieve.

Heat a small frying pan with a little butter and pan fry the mushrooms. Season to taste with salt and pepper. Place the baby onions, in their skins, on a baking tray and roast at 160ºC for 20 minutes until slightly charred. Increase the oven temperature to 180ºC. Heat a little more butter in an oven-proof frying pan and cook the quail until golden brown. Place the frying pan in the oven and roast for four minutes. Let the quail rest for a minute or two before slicing.

Spread the Jerusalem artichoke purée on the plate and arrange the quail slices on top. Dot spoonfuls of the mushrooms and peeled and sliced baby onions around the plate and garnish with the baby salad leaves. Serves 4

Jordan Restaurant, Jordan Wine Estate, Stellenbosch Kloof Rd, Stellenbosch, 021-881-3612, jordanwines.com

This recipe originally featured in the August 2013 Issue of Home and Leisure.