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This recipe is based on ingredients that just simply bring out the best in each other. Give the quail and peach a go made by Executive Chef of Fairmont Zimbali Resort and Fairmont Zimbali Lodge, Dean Uren

Comforting ingredients that with a little care become a great dish when prepared and cooked well.

The quail may take a little time to prepare but should not be something you need to worry about as it is as simple as preparing chicken. The star anise and apple infused yogurt bring in unique flavours that add to the elements and support the richness of the fruit. A great dish for those cooler nights as an appetiser or light main course. 

Ingredients:

Serves 2

  • 2 quail, breast and leg quarters removed
  • 2 peaches, skinned and cut into cheeks
  • 2 T Butter
  • 1 T Sugar
  • 2 Star anise
  • Salt
  • Pepper
  • Olive oil
  • Capers
  • Pea shoots
  • 4 T Bulgarian Yogurt
  • 2 T Apple juice

 

Method Peaches:

  1. On a baking tray, place he peach cheeks, facing flat side up, rub in butter and coat in the sugar
  2. Place a star anice into two cheeks
  3. Place into a hot oven for 20 minutes
  4. Once the peaches are caramelizing on the edges, remove and keep warm
  5. Also, the sugar and butter should have left some crackling on the tray, keep these bits as they will add some crispiness to the dish

 

Method Quail:

  1. Remove the breasts, French trim by leaving the wing bone in tact, but trim off the wing tip
  2. Cut the thigh and drum stick away, remove the thigh bones and set aside
  3.  Make the yogurt sauce by mixing the yogurt with the apple juice, set aside
  4. Season the quail breasts and legs with salt and pepper
  5. Bring a pan to high heat, add a touch of oil and add the breast and thighs in, skin side down
  6. Leave for a minute to colour well, turn over and cook for another 30 seconds
  7. Add 1 tsp butter to the pan, once melted spoon over for 10 seconds and remove he breast meat
  8.  Leave the thighs in the pan and place in the oven for 5 minutes

 

To finish

  • Place the peach cheeks and the quail breast on the plate
  • Place the thighs as required
  • Add the sauce in drops, the capers and pea shoots along with the sugar/ butter crackling
  •  Finish with the star anise pods and some drops of olive oil

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