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    Roast quail with endive and walnut salad

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    Roast quail with endive and walnut salad

    Guest Chef Gordon Ramsay - This game bird makes a terrifically quick, sophisticated starter when combined with pretty pink and white endive and creamy toasted walnuts.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • Dressing
    • 2 tbsp White wine vinegar
    • ½ tsp Dijon mustard
    • 5 tbsp Walnut oil
    • 2 tbsp Olive oil
    • 2 Oven-ready quails
    • 6 Thyme sprigs
    • 2 tbsp Olive oil
    • 20g Butter, melted and hot
    • 1 White chicory head
    • 1 Pink chicory head
    • 12–16 Small basil leaves
    • 50g Walnut halves, roasted


    1. Preheat the oven to 200C/gas 6. Stuff the quail cavities with the thyme. Heat the oil in an ovenproof frying pan and brown the quail breast-side down for 2–3 minutes, pressing them onto the hot pan to seal and colour. Turn them over and cook for 1–2 minutes more, basting them with a little of the hot butter.
    2. Transfer the pan to the oven and roast for 5 minutes. Remove and allow to cool. Using a small, sharp knife, remove the whole breasts from the birds, then carve into 4 or 5 thin slices.
    3. Trim the base from the white and pink chicory and separate into leaves. Cut the large leaves into quarters and the smaller leaves in half.
    4. Put all the ingredients for the dressing in a small mixing bowl and whisk together with some seasoning
    5. Put the chicory, basil and walnuts in a mixing bowl. Gently toss through enough of the dressing to coat. Divide the salad between four plates and arrange the quail on top. Serve immediately.

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