Meats Recipes - Braised Quail in Hock with Seasoned Rice

Ingredients                                        

• 350 g/12 oz/1 1.2 cups long-grain rice

• 6 quail

• 50 g/2 oz/1/4 cup butter

• 30 ml/12 tbsp olive oil

• 25 g/1 oz/1/4 cup shelled pistachio nuts

• 25 g/1 oz/1/4 cup pine nuts

• 2 red onions, finely chopped

• 150 ml/2/3 cup hock

• 600 ml/2 1/2 cups chicken stock

• Grated rind and juice of 1 orange

• 15 ml/1 tbsp redcurrant jelly (clear conserve)

• Salt and freshly ground black pepper

• Chopped parsley

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Method:

1. Wash the rice well in several changes of cold water then leave to drain. Wipe the quail inside and out with kitchen paper.

2. Heat half the butter and oil in a large flameproof casserole (Dutch oven) and fry (sauté) the quail on all sides to brown.

3. Remove from the casserole. Add the nuts and fry until turning lightly golden. Remove from the pan and drain on kitchen paper.

4. Add the onion to the casserole and fry until soft and lightly golden. Return the quail to the pan, add the wine and 150 ml/2/3 cup of the stock, the orange rind and juice, the redcurrant jelly and a little salt and pepper.

5. Bring to the boil, reduce the heat, cover very tightly (with foil first, if necessary, then the lid) and simmer very gently for 30-40 minutes until the quail are tender.

6. Meanwhile, heat the remaining butter and oil in a saucepan. Add the rice and fry for 2 minutes, stirring. Add the remaining stock and a little salt and pepper.

7. Simmer for 15 minutes until the rice is tender, adding more stock or water if necessary.

8. Pile rice on to individual serving plates, top with the quail. Spoon the juices over and garnish with the fried nuts and the parsley.