Ingredients
When it comes to cooking for family and friends at home, Bath Priory head chef SAM MOODY likes to keep things simple and, preferably, all in one pan.
For the quail
Six quail
15 button onions, peeled
15 baby carrots, scrubbed
200g mixed wild mushrooms
250g cavolo nero or spinach
good knob of butter
shredded and blanched kale
chopped chives and tarragon
For the lentils
200g Puy lentils
1 carrot
1 shallot
1 clove of garlic
bouquet garni (celery, thyme, bay, parsley, wrapped in a leek skin)
good pinch of salt
20 smoked bacon rinds
water to cover
For the quail
- Allow your quail a good 30 minutes or so out of the fridge before cooking, giving the birds time to come up to room temperature.
- In a large, heavy-bottomed pan, heat a splash of oil until it starts to haze, season the quails all over with salt and pepper and then add them to the pan. Colour to a light golden brown on all sides, 2-3 minutes on each side.
- Add the butter and allow to brown (but not burn), then turn onto their backs and baste each quail well.
- Cook in a medium oven (160C) for 6-10min, remove and rest in a warm place for 15 minutes.
- Drain out a little of the excess fat, and then add the onions and carrots, lightly colour, and allow to soften for 5 minutes.
- Now add your mushrooms and season with a little salt.
- Drain the lentils and then add them to the pan with the kale. Bring to a simmer, and adjust seasoning.
- Serve the birds whole on the bone with finger bowls to wash fingers. (Alternatively, remove the breast from each quail, season with coarse sea salt and flash in a warm – but not hot – oven.)
- Add the herbs to your lentil ragout, bring back to a simmer and place into your bowls, top with the two breasts and two legs – and some chopped candied walnuts, if you like. Enjoy with some crusty bread and, of course, butter.
For the lentils
- Cover the lentils in cold water, bring to a quick boil and refresh.
- Place all of the ingredients back into a pan, then cover with water.
- Bring to a gentle simmer and cook slowly until tender, but not mushy, for 1-2hrs. You will need to top up the water from time to time.
- Remove vegetables, and cool in liquid.
Sam Moody is head chef at The Bath Priory www.thebathpriory.co.uk
Image by Suzy Bennett
Ingredients
Directions
Ingredients
When it comes to cooking for family and friends at home, Bath Priory head chef SAM MOODY likes to keep things simple and, preferably, all in one pan.
For the quail
Six quail
15 button onions, peeled
15 baby carrots, scrubbed
200g mixed wild mushrooms
250g cavolo nero or spinach
good knob of butter
shredded and blanched kale
chopped chives and tarragon
For the lentils
200g Puy lentils
1 carrot
1 shallot
1 clove of garlic
bouquet garni (celery, thyme, bay, parsley, wrapped in a leek skin)
good pinch of salt
20 smoked bacon rinds
water to cover
For the quail
- Allow your quail a good 30 minutes or so out of the fridge before cooking, giving the birds time to come up to room temperature.
- In a large, heavy-bottomed pan, heat a splash of oil until it starts to haze, season the quails all over with salt and pepper and then add them to the pan. Colour to a light golden brown on all sides, 2-3 minutes on each side.
- Add the butter and allow to brown (but not burn), then turn onto their backs and baste each quail well.
- Cook in a medium oven (160C) for 6-10min, remove and rest in a warm place for 15 minutes.
- Drain out a little of the excess fat, and then add the onions and carrots, lightly colour, and allow to soften for 5 minutes.
- Now add your mushrooms and season with a little salt.
- Drain the lentils and then add them to the pan with the kale. Bring to a simmer, and adjust seasoning.
- Serve the birds whole on the bone with finger bowls to wash fingers. (Alternatively, remove the breast from each quail, season with coarse sea salt and flash in a warm – but not hot – oven.)
- Add the herbs to your lentil ragout, bring back to a simmer and place into your bowls, top with the two breasts and two legs – and some chopped candied walnuts, if you like. Enjoy with some crusty bread and, of course, butter.
For the lentils
- Cover the lentils in cold water, bring to a quick boil and refresh.
- Place all of the ingredients back into a pan, then cover with water.
- Bring to a gentle simmer and cook slowly until tender, but not mushy, for 1-2hrs. You will need to top up the water from time to time.
- Remove vegetables, and cool in liquid.
Sam Moody is head chef at The Bath Priory www.thebathpriory.co.uk
Image by Suzy Bennett