Recipe for Norfolk Quail and Poached Pears in Elderberry Jus by Mike West, Head Chef at The Grove Cromer, Norfolk.

For the Norfolk Quail

  • 4 Quails
  • 2 tsp maldon sea salt
  • 1 tsp cracked black pepper
  • 2 tbsp rapeseed oil

for the Elderberry Jus

  • 450ml Water
  • 650g of de-stalked and washed Elderberries
  • 180ml Red Wine Vinegar
  • 200g Golden Caster Sugar
  • 5 Shallots – finely chopped
  • 4 Cloves
  • 4 Allspice berries
  • ¾ Whole Nutmeg – grated
  • 2 tsp cracked black peppercorns
  • Pinch of salt

 

For the Norfolk Quail

Preheat oven to 400˚F or 200˚C

Season the quails with salt and peper

Heat oil over a high heat in an oven proof skillet, place the quail breast side down and cook until golden brown, 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.

Served on a bed of braised kale and garnish with baby poached pears.

For the Elderberry Jus

Strip and wash your elderberries from the stalks (The stalks are actually slightly toxic, small bits are fine, but don’t leave any large bits in). Put the sugar and red wine vinegar in a pan, and heat gently until the sugar dissolves. Turn up the heat slightly, and boil until it thickens slightly and becomes ‘syrupy’.

Add the water, elderberries, shallots and all the spices. Stir and simmer for 5 mins and strain through a fine sieve.

 If using straight away, reduce by half.