These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 6 shaved slices fresh truffle
- 6 medium sized shallots, peeled
- 6 whole quails
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- Serving suggestion:
- Toasted Quinoa with Prosciutto, recipe follows
- Date and Fig Chutney, recipe follows
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 cup finely chopped white onion
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 cup quinoa, rinsed well, see Cook’s Note*
- 1 teaspoon kosher salt
- 3 cups water
- 1/2 cup sliced prosciutto, julienned, see Cook’s Note**
- 1 tablespoon chopped fresh thyme leaves
- 1 teaspoon lemon zest
- 3/4 cup apple cider
- 3/4 cup white wine vinegar
- 1/2 cup brown sugar
- 1 1/2 cups dried dates, chopped
- 1 Granny Smith apple, peeled, cored and cubed
- 3 cloves garlic, finely chopped
- 2 teaspoons grated fresh ginger
- 3 fresh figs, chopped
- 1 teaspoons paprika
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 400 degrees F.
- Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
- Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
- Heat the butter and olive oil in a skillet over medium heat.
- Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
- Remove from the heat and stir in the prosciutto, thyme and lemon zest.
- Yield: 6 servings
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
- Bring to a boil, stirring until the sugar has dissolved.
- Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
- Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.