Gordon Ramsay\'s Great British Pub Food

SERVES 4

8 oven-ready quails

2-3 tbsp olive oil

finely grated zest of

1 orange

sea salt and black pepper

CITRUS DRESSING

1 large orange

1 yellow grapefruit

1 pink grapefruit

3-4 tbsp olive oil

pinch of caster sugar

SAUTEED POTATOES
600g waxy potatoes,
such as baby Charlotte
1-2 tbsp olive oil
few knobs of butter
few flat -leaf parsley
sprigs, leaves finely
chopped

180 GRILLS AND SAUTES

Citrus spatchcocked

quail w ith sauteed potatoes

Tender quails take little time to cook, especially if they've

been spatchcocked. It is easy enough to do this yourself,

but getting your butcher to do it for you will save time.

To spatchcock each quail, cut along both sides of the ba ckbone with

poultry shears to remove it. Open out the bird, skin side up, on a board

and press down firmly with the palm of your hand to flatten. Thread

two long skewers crosswise through the quail, piercing through the

legs and breasts; this helps to keep it flat. Mix the olive oil with the

orange zest and some seasoning and br ush over the spatchcocked

quails. Put them on a tray, cover and chill until ready to cook.

For the dressing, prepare all the fruit: cut off the tu. a nd bottom and

slice off the skin and pith, following the curve. Hold Cl a sieve set on

a bowl and cut along the membranes to release the segments. Remove

any pips and cut the segments into smaller pieces. Mix the collected

juice with the olive oil, a pinch of sugar and seasoning to taste.

About 15 minutes before serving, heat the oven to low. Peel the

potatoes and slice thinly. Heat the olive oil and butter in a large frying

pan until it begins to foam. Season the potato slices and fry, in batches

if necessary, for about 2 minutes on each s ide until golden brown and

tender. Remove to a plate and keep warm in the oven.

Wi pe out the pa n with kitchen pa per and retu rn to the heat. Cook the

quails in batches: fry them skin side down first for about 3 minutes

until golden brown and the skin is crisp. Turn and cook on t he other

side for 2-3 minutes. Keep warm in the oven while you cook the rest.

Put two quails on each warm plate, removing the skewers. Pile the

sauteed potatoes alongside and sprinkle with chopped parsley. Spoon

the citrus segments and a little dressing around the quails and serve.