1 quail, boned and cut down centre
3 tbsp pesto
100g potato mash
50g Savoy cabbage, cut into large pieces & blanched
20g spring onion sliced
10g French shallots, sliced
4 slices of crisp pancetta
1 tsp julienne of continental parsley
Olive oil
2 small green asparagus spears, blanched
½ red toasted capsicum
3 kalamata olives
1 quail egg, soft boiled, cut in half
Sea salt and freshly ground black pepper
Beurre blanc:
25ml balsamic vinegar
20ml Rimfire port wine
25g sliced shallot
1 sprig of thyme
4 crushed white peppercorns
25ml cream
110g diced, chilled butter
Lemon juice
Salt and pepper
Place quail in bowl with pesto and couple of lugs of olive oil and marinate overnight.
To prepare colcannon: add cabbage, spring onion, shallots, crisp pancetta and parsley to potato mash and fold through. Season with salt and freshly ground pepper and keep warm.
To prepare sauce, place balsamic vinegar, shallots, thyme and crushed peppercorns in saucepan and reduce to a glaze. Add cream and bring to the boil then reduce heat.
Whisk in diced butter until full incorporated, season, mix in port, then keep warm.
Remove quail from marinade and quickly panfry in sauté pan until cooked.
To prepare garnish, cut out a circle of roast capsicum about 4cm in diameter and place on plate. Place olives, then quail egg on top of circle, finish with asparagus spears.
Place dish in warm oven for a minute for garnish to warm through. Place colcannon in, top with quail then spoon beurre blanc around.
