Main · Season 8

Quail with Corn and Chorizo Salsa with Pedro Ximenez Glaze

Name: Quail with Corn and Chorizo Salsa with Pedro Ximenez Glaze
Yield: 4
Ingredients: 1 red capsicum; 2 tbsp olive oil; salt, to taste; 1 cob corn, kernels removed; 1 chorizo, skinned; ¼ cup pinenuts, toasted; 1/3 cup coriander leaves, finely chopped; cheek of 1 lemon, peeled and finely chopped; 1 tbsp olive oil; salt, to taste; 6 jumbo quail; 2 tbsp olive oil; ½ cup Pedro Ximénez; 1 cup chicken stock; 30g butter, cubed; 1 tsp sherry vinegar; salt, to taste; Legs and crown from 6 jumbo quail, reserved; 250ml olive oil; salt and pepper, to taste; 40g butter

Matt Sinclair

Contestant · 26 Jul 2016

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Red Capsicum Purée

1red capsicum

2 tbspolive oil

salt, to taste

Corn and Chorizo Salsa

1cob corn, kernels removed

1chorizo, skinned

Gremolata

¼ cuppinenuts, toasted

1/3 cupcoriander leaves, finely chopped

cheek of 1 lemon, peeled and finely chopped

1 tbspolive oil

salt, to taste

Pedro Ximénez Glaze

6jumbo quail

2 tbspolive oil

½ cupPedro Ximénez

1 cupchicken stock

30gbutter, cubed

1 tspsherry vinegar

salt, to taste

Confit Quail

Legs and crown from 6 jumbo quail, reserved

250mlolive oil

salt and pepper, to taste

40gbutter

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

ButterLemonCornPepperChorizoCorianderSaltCapsicumPine NutsOlive OilQuailChicken StockSherry Vinegar

Recipe by Matt Sinclair, Season 8. Originally published by Network 10 on 26 Jul 2016.

Original on 10 Play ↗