' QUAIL SALTIMBOCCA ROLLS with FIG SAUCE .'

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.

' QUAIL , poached PEAR & SWEET POTATO .'

De-boned double breast of Quail roasted , Sweet potato & pear puree , Brandy Poached mini Pear , Quail jus , fresh pear salad , pea greens and micro sage leaves.

                  While out browsing the deli shops and Italian grocers the other day I made a special trip to this particular store that sells a small range of gourmet products and quail was what I was after. They never let me down and I walked out with some white asparagus six birds at $4 AUS. each. The pears in this dish are a mini variety I purchased while doing the weekly groceries. They were labeled 'paradise pears' by Zahra farms, Yenda NSW. I'm suggesting they are some kind of new season pear variety.      
                  The preparations for this dish are listed by name below and are in no order to follow as I prepared all the elements first and cooked them all at the same time its harder to explain in writing.
  QUAIL - The quail was first cut down the breast plate and turned over back side up and flattened. The legs from the top of thighs were removed as to the wings, leaving just the the double breast or torso. Using a sharp knife I ran the blade between the breast fillet and the rib cage and cut the meat away from the ribs up to the back bone and doing the same to the other breast fillet. Once I had achieved this I flipped the quail over so it was on its back and with the rib cage now free but the back bone still attached I used a pair of scissors to cut between the backbone and the skin and little flesh their is. I now removed the whole backbone and ribs from the bird leaving behind a de-boned perfect, skin on double breast fillet of fresh quail meat. This was then rinsed under cold water and checked for remaining bones before being pat dry. I then filled the pocket between the two breasts with sage leaves, folding the breasts back together I placed three toothpicks at the base of the meat to hold the the two fillets together while cooking. In a hot pan with some olive oil I placed the seasoned quail skin side down and cooked to brown the skin and seal the meat. Once the meat lifted easily without force and was browned I turned it over and cooked for a further 5-6 minutes. I then placed the quail into a roasting dish with a wire rack with water at the bottom of the pan and into a 160 deg.c. oven and baked the quail until the juices changed from running red to running brown, well I like mine with no blood anyway the cooking is preferential. The quail was then removed and allowed to rest before pulling the toothpicks out. I retained the juices from the roasting pan to make the jus.        
   JUS - I placed the cooking liquid, skimmed of fat retained from roasting in to a saucepan and simply brought the stock or jus ( juice from itself ) to a gently simmer and reduced the sauce to a thick syrup.    
  PUREE - I made the puree by simply placing cooked sweet potato, chopped fresh pear and a little cream in a blender and processing to a smooth consistency before being reheated when served.                    
  SALAD - The pear salad is a simple brunoise of summer pear dressed with extra virgin cold pressed olive oil and lemon juice with a seasoning of cracked pepper medley and smoked sea salt.                      
  PEAR - I poached the pear by first bringing some Cretan white sweet brandy made of honey, thyme and distilled grape must, a little water, sugar, honey, thyme and lemon juice and zest to the boil and then removed from the heat while I prepared the pear by peeling and trimming a slice from the bottom of the pear so it can stand freely. This was then placed into the brandy syrup and returned back to the stove and brought to a simmer . The pear was then ladled with the syrup and poached with a lid on the saucepan until tender and translucent, spooning syrup over the pear at regular intervals during the poaching, for a pear of this size it only took about 15-20 minutes. The pear was then removed and set aside and allowed to cool before being plated.