Grilled Quail With Braised Lentils and Sherry Reduction

Serves 4

Ingredients:

For the quail:

4 whole large quail (each about 6 ounces/170 g)
1 orange (zest only)
1 lemon (zest only)
1 lime (zest only)
2 garlic cloves, finely chopped
3 tablespoons/60 ml olive oil
Salt and freshly ground black pepper
8 bacon slices

For the lentils:

1 1/2 cups/300 g green lentils
1 onion, peeled and cut in half
1 carrot, peeled and cut in half crosswise
1 celery stalk, cut in half crosswise
2 bay leaves
2 sprigs fresh rosemary
2 tablespoons/30 ml olive oil
2 shallots, finely diced
1 large head radicchio, cut into 1-inch-/2.5-cm-wide strips
2/3 cup/150 ml dry white wine

For the sherry reduction:

1 cup/225 ml sherry vinegar

Method:

To marinate the quail:

Using a large heavy sharp knife, cut one quail in half lengthwise so that you have two pieces, each with one breast, wing, thigh and leg. Then halve each half again to separate the breast and wing from the thigh and leg. Repeat with the remaining quail.

Place the quail pieces in a large baking dish. Sprinkle the zests and garlic over the quail. Drizzle with the oil then massage the oil and zest into the quail. Cover and refrigerate for 2 to 6 hours.

To make the sherry reduction:

Place the sherry in a heavy small sauce pan over medium heat and simmer for 15 minutes or until reduced by half.

To prepare the lentils:

Rinse the lentils under cold running water, then strain and place them in a heavy large saucepan. Add 4 cups/1 liter of water or enough to cover the lentils by about 2 inches/5 cm.

Add the onion, carrots, celery, bay leaves and rosemary. Bring to a gentle simmer over medium heat. Decrease the heat to medium-low and simmer gently for about 35 minutes, stirring occasionally, or until the lentils are just tender but still hold their shape.

Strain the lentils and reserve the cooking liquid separately. Discard the vegetables. Scatter the lentils over a large baking sheet and cool to room temperature.

Heat the oil in a large sauce pan over medium-high heat. Add the shallots and sauté for 2 minutes or until the shallots are tender. Add the radicchio and sauté for 2 minutes or until it begins to wilt. Stir in the lentils.

Add the white wine and simmer for 5 minutes or until the wine reduces by about half.  Stir in enough of the reserved cooking liquid to moisten the lentils. Return the liquid to a simmer. Season the lentils generously to taste with salt and pepper.

To grill the quail and bacon and serve:

Heat a large grill pan with high sides over high heat. Be sure to use a grill pan that has at least 1-inch-/2.5-cm-high sides so that the pan drippings from the bacon do not ignite.

Lay the bacon slices over the hot grill pan and cook for about 4 minutes on each side or until crisp. Transfer the bacon to a plate lined with paper towels to absorb the excess oil.

Discard the excess pan drippings from the pan then return the pan to medium-high heat.  Sprinkle the quail on all sides with salt and pepper. Place the quail skin side down on the hot pan and cook for 3 to 5 minutes or until the skin is golden and dark grill marks appear.

Turn the quail pieces over and cook for 3 to 5 minutes longer or until the meat is just cooked through. Spoon the lentils onto the center of each serving plate and stack the quail and bacon on top of the lentils. Drizzle the sherry reduction on the plate around the lentils and serve.

Frozen Berries With Hot White Chocolate Sauce

Serves 4

Ingredients:

6 ounces/170 g fresh blackberries
6 ounces/170 g fresh blueberries
6 ounces/170 g fresh raspberries
4 fresh strawberries, halved lengthwise
8 ounces/230 ml heavy whipping cream
1 vanilla bean, split lengthwise
8 ounces/230 g good-quality white chocolate, finely chopped

Method:
 
Arrange all the berries in a single layer on a baking sheet, making sure they are well spaced apart. Cover with plastic wrap and freeze for 2 hours or until the berries are frozen.

Meanwhile, place the cream in a heavy medium saucepan. Using a small sharp knife, scrape the seeds from the vanilla bean into the cream. Add the bean to the cream.

Bring the cream to just below simmering over medium heat. Place the chocolate in a bowl and pour the hot cream mixture over the chocolate. Discard the vanilla bean.

Let stand for 5 minutes to allow the chocolate to melt slightly, then stir the cream mixture until the chocolate has melted completely and the sauce is smooth.  Arrange the berries on a serving platter or in individual bowls and pour the hot sauce over the frozen berries.  Serve at once.