4x 200g jumbo quail cut in half
200ml brown chicken jus
Maple Glaze
100ml maple syrup
20ml sherry vinegar
Mix vinegar and maple in a saucepan and reduce by 1/3 set aside to cool.
Brine
200g salt
100g brown sugar
1L water
Vegetables
12 cocktail onions peeled
8 dry figs socked in water for 1 hour
1 tsp chopped parsley
100g butter
Salt and pepper to taste
50ml water
1 tsp saffron threads
1 cinnamon stick
Juice of half a lemon
1 tsp thyme leaves
1 tsp chopped parsley
Sweet and sour eggplant puree
1 eggplant
Olive oil
1 purple onion
2 figs
1 table spoon molasses
Juice ½ lemons
tsp honey
100ml hot water
Parsley
To make brine & prepare the quails:
Bring all ingredients to the boil take off heat and cool completely in the fridge. Once cold submerge quail in the brine for 2 hours
Rinse the quails under running water.
Bring a large pot of water to the boil. When bubbling away, drop in the quail and leave it for 10- 15 seconds. Remove and refresh the bird in cold water before patting dry repeat with the remaining birds, brush the quail with the glaze, then put them in the refrigerator. Glaze the birds for 3 days.
To prepare vegetables:
In a medium-sized pot place water, butter and onions, cover with lid and simmer for a few minutes. Add, figs and spices and stir everything together well. Cover and simmer gently until the onions and carrots are tender, turn up the heat and brown the butter and lightly caramelise the vegetables. Season with salt, pepper, lemon juice, thyme and parsley .
To prepare eggplant puree:
Soak fig in hot water, honey, and molasses. Sauté onions then add eggplant, fig mixture and parsley. When soft add lemon juice and puree until smooth and season.
