Marsala Quails, Pumpkin Mash, Black Cabbage, Fruit Mustard and Chestnuts
This recipe for Marsala Quails, Pumpkin Mash, Black Cabbage, Fruit Mustard and Chestnuts from Francesco Mazzei is something else, perfect for a special occasion!
Ingredients
- 8 quails 160/180gr each 50gr sultanas
- 5gr smoked paprika
- 5gr thyme
- 50ml Extra Virgin Olive oil
- 175ml Passito di Pantelleria or Marsala wine
- 2 tbsp red wine vinegar
- Sea salt and freshly ground black pepper
For the pumpkin mash:
- 2 pumpkin Delica
- 500gr potatoes red skin
- 250gr butter
- 1 large or 2 medium banana shallots
- 30 leaves of sage
- 4 sprigs of thyme
- Freshly ground nutmeg
Salt, pepper
- 200ml chicken jus
- 2kg black cabbage
- 500gr chestnuts
- 50gr fruit mustard
- 500ml frying oil
- 1 large banana shallot
- 70gr butter
- nutmeg
Method
Spatchcock the quail and put them in a large non-metallic dish or sealable container that fits all the quails in one layer.
In a bowl, mix all the remaining ingredients and pour over the quails. Cover with cling film or a lid, place in the fridge and leave to marinate overnight.
The next day, preheat the oven to 200 C/fan 18o C/gas 6. Halve the pumpkins and remove the seeds.
Place in a baking tray and season with salt, pepper, the thyme and few leaves of sage. Cover with aluminium foil and bake between 45 minutes to 1 hour.
Make a cut on top of the chestnuts and place them in a shallow tray.
Bake until done, then transfer in a bowl covering with a kitchen cloth until slightly cooled down. Peel them and let cool completely.
Scoop out the pulp of the pumpkins and leave to drain in a colander lined with a kitchen cloth.
Meanwhile, in slightly salted water boil the potatoes with the skin on. When cooked peel them whilst still warm.
Mix with the pumpkin and using a potato masher or a vegetable mill to obtain a lump free mixture. In a saucepan melt the butter, flavour with the roughly chopped sage and finely chopped shallot, fry for a minute then add it gradually to the mash and mix well with a whisk until creamy.
Adjust with salt and nutmeg and keep in a warm place.
Ina deep saucepan heat the oil to 180°C. Thinly slice the chestnuts and deep fry them for about a minute and transfer onto a tray with kitchen paper to absorb the oil in excess.
Remove the stem from the external leaves of the cabbage and cut in wedges the heart. Blanch in salted boiling water for about 3 minutes and cool down in iced water to keep the green colour.
Preheat a grill on its highest setting. Lift the quail out of their marinade (reserve the marinade) and place, bone- side up, under the hot grill for 10 minutes. Turn them over and continue to grill for 15 minutes until golden. Meanwhile, reheat the reserved marinade, add the chicken jus and bring to a boil.
To check the quail are cooked, cut along the breastbone and check there are no bloody juices (or use a thermometer pushed into the fleshy part and check it reads 75 C). Set aside to rest for 5 minutes.
In a sauté pan fry the chopped shallot with the butter, add the black cabbage, season with salt and nutmeg and cook for a minute or until hot.
Divide the mash among warm serving plates, pile a quail on to each plate and spoon lots of the hot sauce over the top. Finish with the fried chestnuts and serve with fruit mustard.
Ingredients
- 8 quails 160/180gr each 50gr sultanas
- 5gr smoked paprika
- 5gr thyme
- 50ml Extra Virgin Olive oil
- 175ml Passito di Pantelleria or Marsala wine
- 2 tbsp red wine vinegar
- Sea salt and freshly ground black pepper
For the pumpkin mash:
- 2 pumpkin Delica
- 500gr potatoes red skin
- 250gr butter
- 1 large or 2 medium banana shallots
- 30 leaves of sage
- 4 sprigs of thyme
- Freshly ground nutmeg
Salt, pepper
- 200ml chicken jus
- 2kg black cabbage
- 500gr chestnuts
- 50gr fruit mustard
- 500ml frying oil
- 1 large banana shallot
- 70gr butter
- nutmeg
Method
Spatchcock the quail and put them in a large non-metallic dish or sealable container that fits all the quails in one layer.
In a bowl, mix all the remaining ingredients and pour over the quails. Cover with cling film or a lid, place in the fridge and leave to marinate overnight.
The next day, preheat the oven to 200 C/fan 18o C/gas 6. Halve the pumpkins and remove the seeds.
Place in a baking tray and season with salt, pepper, the thyme and few leaves of sage. Cover with aluminium foil and bake between 45 minutes to 1 hour.
Make a cut on top of the chestnuts and place them in a shallow tray.
Bake until done, then transfer in a bowl covering with a kitchen cloth until slightly cooled down. Peel them and let cool completely.
Scoop out the pulp of the pumpkins and leave to drain in a colander lined with a kitchen cloth.
Meanwhile, in slightly salted water boil the potatoes with the skin on. When cooked peel them whilst still warm.
Mix with the pumpkin and using a potato masher or a vegetable mill to obtain a lump free mixture. In a saucepan melt the butter, flavour with the roughly chopped sage and finely chopped shallot, fry for a minute then add it gradually to the mash and mix well with a whisk until creamy.
Adjust with salt and nutmeg and keep in a warm place.
Ina deep saucepan heat the oil to 180°C. Thinly slice the chestnuts and deep fry them for about a minute and transfer onto a tray with kitchen paper to absorb the oil in excess.
Remove the stem from the external leaves of the cabbage and cut in wedges the heart. Blanch in salted boiling water for about 3 minutes and cool down in iced water to keep the green colour.
Preheat a grill on its highest setting. Lift the quail out of their marinade (reserve the marinade) and place, bone- side up, under the hot grill for 10 minutes. Turn them over and continue to grill for 15 minutes until golden. Meanwhile, reheat the reserved marinade, add the chicken jus and bring to a boil.
To check the quail are cooked, cut along the breastbone and check there are no bloody juices (or use a thermometer pushed into the fleshy part and check it reads 75 C). Set aside to rest for 5 minutes.
In a sauté pan fry the chopped shallot with the butter, add the black cabbage, season with salt and nutmeg and cook for a minute or until hot.
Divide the mash among warm serving plates, pile a quail on to each plate and spoon lots of the hot sauce over the top. Finish with the fried chestnuts and serve with fruit mustard.
