Savoury Saturday: French Cuisine, Quail and Fruit Salad. A Farmhouse Cooking Holiday Recipe.

I am smiling as I write this blog post because it instantly takes me back to Le Gargantua, the spectacular cooking holiday in Southwest France. Amazing isn't it? How travelling is more than an experience for right there and then, its a gift that continues to give. One of my favourite travel quotes is "Travel is the only thing you buy that makes you richer". I am not sure who the quote is attributed to as its widely used on the web without crediting the author, but the words perfectly sum up the investment of travel. I am so blessed and grateful for the opportunity to travel and at BVF we love sharing our personal experiences with each of you and wish you endless adventures ahead.

I am so happy to be able to continue sharing recipes from Marlène's kitchen with our friends around the world. Enjoy and Bon Appétit!

Quail and Fruit Salad

INGREDIENTS 

6 quails, over ready (or substitute Cornish game hen for the quails)

1 small onion, peels and sliced

2 cloves of garlic, peeled and crushed

1 glass of dry white wine

Chicken stock

Thyme

18-20 dried apricots, soaked in brandy + hot water for 20 in then gently browned in butter

150g hazelnuts, toasted in a dry frying pan

Lettuce

Butter

Sunflower Oil, vinegar, salt & pepper

PREPARATION

Heat up some sunflower oil with a little knob of butter in a heavy pan. On high heat, brown the quails on all sides, rotating them as they colour. Set aside.

Sweat the onions, add the garlic, move around and deglaze with the wine.

Return the quails, add some thyme, and add some chicken stocks to cover the quails (or hens) half way up.

Cover and cook on low hear (do not boil) for 20 minutes. Leave to cool in the pan.

When time to serve, divide the quails: 2 legs and 2 breasts. Season.

Season the lettuce with oil, vinegar, salt & pepper, then arrange ingredients on serving plates (if desired, drizzle balsamic glaze).