Monday, 31 March 2014


Quail Saltimbocca rolls with Caramelised Fig sauce and micro fresh sage leaves.

                        Saltimbocca simply translates as 'leap in the mouth' which is exactly what these tasty little morsels do. This step up from the devils on horseback is an absolute taste sensation leaving you with a taste of wanting for more. Traditionally saltimbocca is done with veal but keeping the core ingredients of sage and parma prosciutto can be done with all sorts of meat variants and in this case
I used quail and accompanied them with a caramelised fig sauce.                                                            
                        To start I began by be-boning the jumbo quail to give me the boneless breast fillets to which I took to with a meat mallet to flatten out and give an even distribution. I then marinated the quail breasts in minced garlic, lime juice, thyme and salt and pepper for around half an hour. During this time
I soaked some dried figs in a sweet white dessert wine from greece until soft and plump. I then prepared some fresh figs by slicing thinly, these were to added to the saltimbocca rolls later. To prepare the rolls I laid out some thinly sliced prosciutto so they overlapped, I then arranged the marinated quail on top, layering some large sage leaves before topping with the prepared fresh figs. This was then rolled up to form a roulade to which I seared in a hot pan before finishing off in a 160 degree c. oven for around 8-10 minutes. I then removed the roll and allowed the meat to rest before slicing into one inch pieces.
To make the sauce I pureed the soaked dried figs and the wine before simmering in a small saucepan until thick and syrupy.
                         To plate I made a swipe with the caramelised fig sauce, arranging the pieces of the quail saltimbocca on the sauce and garnished the dish with fresh micro sage leaves.

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