Roasted quail breasts with endives in Porto wine and cranberry jam

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On the 25th of December I prepared that delicious dish

Ingredients for the main course: 1 quail breast for each persons, washed, dried with paper towel, 1 small lemon, cut into eighths 40g (2 tablespoons) butter, cubed, 3 garlic cloves, peeled, bruised 2 sprigs fresh thyme, leaves picked 1 sprig fresh rosemary, leaves picked 200 ml bouillon, 60mls (1/4 cup) Porto wine, Salt & ground black pepper, to taste,

Steamed waxy potatoes, 60g (3 tablespoons) butter, at room temperature 2 tablespoons fresh thyme leaves, finely chopped 1 tablespoon fresh rosemary leaves, finely chopped 2 large garlic cloves, crushed, salt & ground black pepper, to taste

Directions: Preheat oven to 200°C (180°C fan-forced). To make the herb butter, place the butter, thyme, rosemary, garlic, salt and pepper in a small bowl and mix well to combine. Use your fingers to carefully loosen the skin over the quail breasts. Spread herb butter over the breasts and then re-cover with the skin.

Divide the lemon, butter, garlic, thyme and rosemary among the cavities of the quail. Place the quail in a single layer in a large roasting pan. Roast in preheated oven for 35 minutes or until the juices are pale pink when a fine skewer is inserted into the thigh. Remove the quail from the roasting pan and place on a large plate. Cover loosely with foil and stand for 10 minutes to rest. Meanwhile, place roasting pan over medium heat. Add the stock and Porto wine and cook for 1 minute, scraping with a wooden spoon to dislodge any residue left on the base of the pan. Bring to the boil and simmer, uncovered, for 2-3 minutes or until reduced by 1/2. Taste and season with salt and pepper.

Ingredients for the endives: 1 endive for each person, 2 bay leaves, 200 ml Porto wine, curry, salt and pepper, 1 tablespoon of brown sugar, butter or oil to fry

Prepare endives: cut into half, remove the bitter parts of them. Heat some butter and roast endive chunks for two minutes. Add bay leave and onion, salt and pepper, 1 tbsp of sugar and the 1 teaspoon of curry. Pour over Porto wine and some water (later) cook endives until tender (this is my recipe, and believe me it’s divine).

Ingredients for the home made cranberry jam: 200 gr cranberries, 1 tbsp of cinnamon, 50 gr sugar, lemon and orange juice, 1 teaspoon cloves, cardamom, 1 star anise, fresh ginger, 100 ml water

Combine all of the ingredients in a large, heavy saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, until thick about 20 minutes. Pulse jam in a food processor or blender.

Serve the quail with its juice, rosemary potatoes, endives and with the lukewarm cranberry jam.p1100506

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