Australian Gourmet Traveller - (01)January 2020 (1)

118 GOURMET TRAVELLER

p 120

Mayonnaise

potatoes

LLENTIESI FORMATGEDECABRAAMBGUATLLES ESCABETXADES

Lentilandgoat’scheese

saladwith pickled quail

SERVES4–6

“I lovetousefreshgoat’scurdinthissalad,asit almost

actslikea thickdressing,coatingthelentils,”saysWarren.

Start this recipe a day ahead to pickle the quail.

GUATLLESENESCABETX

Pickled quail

SERVES 4

“Beforerefrigeration,theSpanishpreservedmeat,fishand

vegetables in vinegar (a la ‘escabechada’),” says Emma Warren.

4 pickledquail(seeabove)

300 gmdriedFrench-style

greenlentils,rinsed

1 freshbayleaf

2 thymesprigs

60 ml(1/4cup)extra-virgin

oliveoil

½ bunchrainbowsilverbeet,

stalksfinelychopped,

leavesthinlysliced

2 garlic cloves, finely chopped

2 Placelentils,bayleafand

thymeina largesaucepan.

Coverwiththreetimesthe

volumeofcoldwaterasthe

lentils,thenbringtoa simmer

overmediumheatand

cookuntillentilsarejust

tenderbutnotfallingapart

(20-30minutes).Removefrom

theheatandtransferlentils

andcookingliquidtoa baking

dishtocoolslightly.(If lentils

arereallytender,drainstraight

away;rinselentilsundercold

waterif theyarealready

startingtofallapart).

3 Meanwhile,heathalftheoil

ina fryingpanovermedium

heat,addsilverbeetstalksand

garlicandsauté(3-4minutes).

Transfer to a plate and set

1½ tspDijonmustard

Juiceof½lemon

2 tspsherryorredwine

vinegar

½ redonion,finelydiced

2 tbspchoppedmintleaves,

plusextraleavestoserve

120 gmgoat’scurdorfeta

1 Bringpickledquailto

room temperature.

aside.Addsilverbeetleaves

andsautéuntiljustwilted

(1-2minutes).Addtothe

plateandseasontotaste.

4 In a bowl,combinemustard,

lemonjuice,vinegarand

remainingoil.Seasontotaste.

5 Oncelentilshavecooled

slightly,drainandtransferto

a largebowl.Tossthrough

mustarddressingwhilelentils

arestillwarm.Setasidetocool,

thenmixthroughsilverbeet,

onionandmint.

6 Dividelentilsamongbowls,

thentopwithpickledquail,

goat’scurdandmintleaves.

Drizzleoversomeofthequail

picklingliquidanda fewextra

vegetablesfromthepickled

quail, if you like, and serve.➤

4 quail(about120gm-

160gmeach)

145 mlextra-virginoliveoil

4-6 babycarrots,trimmed

andhalved

½ smallceleriac,cut

into1cmdice

½ fennelbulb,cut

into1cmdice

1 redcapsicum,cut

into1cmdice

2 goldenshallots,

thicklysliced

1 garlichead,halved

crossways

2 freshbayleaves

1 marjoramororeganosprig

10 greenpeppercorns

Pinchofsaffronthreads

Juiceof1 lemon

250 mldrysherryordry

whitewine

60 ml(¼cup)sherryor

redwinevinegar

250 ml (1 cup) chicken stock

1 Massagequailwith1 tbsp

oilandseasonwitha littlesalt.

Heata largefryingpanover

highheat,addquailandseal

untilgolden(3 minuteseach

side).Transfertoa plateand

setaside.

2 Heat60mloilinthesame

panovermedium-highheat.

Addcarrot,celeriac,fennel,

capsicum,shallot,garlic,bay

leaves,marjoram,peppercorns

andsaffronandcookuntil

vegetablesjuststarttosoften

( 5 - 6 minutes). Returnquailto

thepan,pourinlemonjuice

andsherryorwineandbring

toa simmer.Addremaining

oil,sherryorvinegarandstock,

thencover,reduceheatto

mediumandsimmeruntilquail

is cookedthrough( 6 - 8 minutes).

3 Transferquail,vegetables

andliquidtoa shallowserving

dishandservestraightaway

orrefrigerateovernightand

servewithlentilandgoat’s

cheesesalad(seerecipe

below).Pickledquailwill

keep,coveredandcompletely

submergedinthepickling

liquid, intherefrigeratorfor

7 - 10 days.