Roasted quail with cranberries, potato and celery purée
Ingredients
- 4 gutted quails
- 4 sprigs of thyme
- 2 cloves of garlic
- 1 small jar of plain cranberries (160g drained)
- 2 tablespoons of olive oil from Nîmes PDO
- 2 tablespoons of runny honey
- Salt, pepper
- 600g of potatoes for mashing
- 600g of celeriac
- 4 cloves of garlic
- 400ml of milk
- Salt, pepper
- 6 tablespoons of olive oil from Nîmes PDO
Tip
Instructions
- Put a little salt and some thyme inside each quail, then tie them up with kitchen string.
Drain the cranberries, set aside 4 tablespoons, and blend the rest with 2 cloves of garlic, 2 tablespoons of Nîmes olive oil (PDO), the honey and a pinch of salt, then pour over the quails. Leave to marinate for at least 30 minutes.
- Peel the celery, cut it into small cubes and place them in a large frying pan with the crushed garlic cloves. Season with salt and pepper, then pour in the milk until it just covers the celery. Bring to the boil and simmer for 20 to 30 minutes, until the celery is tender. Drain, reserving the milk.
- Meanwhile, peel the potatoes, cut them into cubes and place them in a saucepan covered with cold salted water. Cook for about 15 minutes from when the water starts to boil; they should be tender. Drain and mash them together with the celery.
Add the 6 tablespoons of Nîmes olive oil (PDO), stirring well, then add the cooking milk until the mixture reaches a creamy consistency. Adjust the seasoning.
- Place the quails and their marinade in a roasting tin and bake at 210°C for 20 to 30 minutes, basting the quails once or twice during cooking with the juices from the tin.
Set the quails aside. Add the remaining cranberries to the dish, stir well to deglaze, adding a little hot water if necessary.
- Serve the quails with the mashed potatoes and the cranberry sauce!
Tip
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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