Gordon Ramsay: A Chef for All Seasons by Gordon Ramsay with Roz Denny
(Ten Speed Press, September 2000)
Adapted by StarChefs
Yield: 4 Servings
- 4 fresh quails
- 6 Tablespoons extra virgin olive oil
- ½ small tomato, seeded and finely minced
- ½ shallot, finely minced
- ½ teaspoon ketchup
- ½ teaspoon coarse grain mustard
- ½ teaspoon fresh lemon juice
- 1 teaspoon chopped fresh tarragon
- 4 small stalks celery, cut into small lengths
- ½ cup chicken stock or low-sodium canned chicken broth
- 3 ounces fresh chanterelles, ends trimmed, then halved if large
- Coarse sea salt and freshly ground black pepper, to taste
Preheat to oven to 375 degrees Fahrenheit.
Brush the quails lightly with a little of the olive oil, season with salt and pepper, place in a roasting pan, and roast in the oven for 12 minutes.
Meanwhile, make a dressing by mixing together the tomato, shallot, ketchup, mustard, lemon juice, tarragon, and 3 tablespoons of the oil. Season the quail with salt and pepper to taste.
Remove the quails from the oven and allow to stand for 10 minutes. Using a sharp boning knife, remove the lightly cooked breasts, keeping them whole. Mix the breasts into the tomato dressing and set aside to cool. The quail carcasses can be discarded, or saved for another use, such as stock.
Heat 1 tablespoon of the remaining oil in a small frying pan and sauté the celery until golden brown. Pour in the stock or canned chicken broth, season with salt and pepper, and simmer for about 10 minutes until the celery has softened and the liquid has evaporated away.
Meanwhile, sauté the chanterelles in the last of the oil for about 5 minutes, stirring once or twice, then season.
To serve, divide the celery among the centers of 4 serving plates. Spoon the chanterelles on top. Arrange the quail breasts on top of that and trickle any leftover dressing around the plate. Serve immediately.