Quail Sausage Roll and Native Bush Chutney - Chef Recipe Gene Quinlan

Quail Sausage Roll and Native Bush Chutney - Chef Recipe Gene Quinlan


Ingredients

Quail sausage rolls:

4 whole quail de-boned
200g quail mince (or minced chicken breast fillet)
1 clove garlic, minced
1/2 tsp fresh thyme leaves
2 egg whites
50mL cream
Black pepper and sea salt to taste
2 sheets ready rolled butter puff pastry
Egg wash
Sesame seeds

Bush tomato chutney:

1 Tbs olive oil
2 diced medium onions
2 Tbs ground and dried bush tomato
2 large diced tomatoes
1 Tbs ground cumin
2 Tbs sherry vinegar
1 tsp minced fresh garlic
2 Tbs caster sugar
Salt and pepper to taste

Method

Bush tomato chutney:

Heat oil in a small heavy-based saucepan over medium heat. Add onions and cook for 10 minutes until softened.

Add tomato, garlic, sugar and cumin, season and simmer uncovered, stirring occasionally over medium heat for 15-20 minutes until broken down.

Add vinegar and ground bush tomato, then simmer stirring for a further 5-10 minutes until thickened.
Serve warm, or at room temperature.

Quail sausage rolls:

Between two pieces of parchment paper, lighten flatten quail with a meat mallet.

In a medium bowl, place mince, garlic, thyme, egg whites and cream and mix thoroughly. Season with black pepper and sea salt.

In the middle of a large sheet of plastic film, place 1 quail skin side down. Spoon a heaped tablespoon mince mixture in the centre of the quail. Using the plastic film, roll the quail into a thick sausage-like shape. The quail should completely cover the mince mixture, roll this sausage in the plastic film and tie each end; you should be left with a very tight sausage of quail encased in plastic wrap.

In a very lightly simmering pot of water, place the encased roll and poach for about 12 minutes, or until the sausage releases a clear liquid when pierced with a skewer. You may want to weigh the sausage down when poaching as they can tend to float.

Once cooked, remove from simmering water and cool completely.

Remove quail sausage from wrap and pat dry. Cut the puff pastry to the length of the quail sausage and place it at the start of the pastry rectangle. Roll quail in pastry until the overlapping side is on the underside of the sausage roll. Trim any pastry that overhangs, repeat process with other quail.

Brush the sausage roll with egg wash and sprinkle with white sesame seeds. Leave to rest for 30 minutes.

Pre-heat oven to 200 C and bake for 8 minutes, reduce temperature and bake for a further 10 minutes.

Remove from oven and allow to cool for a few minutes before cutting each sausage roll into 3 pieces.

Serve with bush tomato chutney.

Recipe provided by Miss Moneypenny's Noosa


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