"I particularly appreciated the emphasis on restaurant-quality plating. What a difference professional presentation makes! Maynard and Benedict shared professional tips and techniques that I know I will use for both family meals and dinner parties."
Carol Doeringer, Michigan, USA
1. Bone out the quail, keeping the legs intact (or buy pre-boned quail). Stuff the quail with a herb farce of your choice, and re-shape the bird, holding it in place with a cocktail stick.
2.To cook the cabbage, place all the ingredients in a heavy based saucepan and gently simmer until tender and all the liquid has evaporated. (If the cabbage is not soft & tender before all the liquid has evaporated add a little more water until it is sufficiently cooked. Season to taste.
Take 4 tbsp ns olive oil, 1 tbsp cooked puy lentils, 1tbspn balsamic vinegar and 1 tbsp cooked wild mushrooms. Place all the ingredients in a bowl, stir and season.
When cabbage is cooked and dressing is made you are now ready to cook the quail.
Heat a heavy based frying pan, add a little oil and butter and fry the quails until golden brown all over. Put into preheated oven at 180°C for around 10mins, or until the quails are cooked. Remove from oven and leave to rest for 5mins.
To serve, take a slice from the top of the quail. Put a tablespoon of red cabbage in the middle of the plate and place the quail carefully on top. Delicately spoon the dressing around the edge of the plate, and garnish with a sprig of fresh thyme.
Although it is possible to bone out your quails yourself, because it is so fiddly it is well worthwhile buying pre-boned quails, which are easily available from good butchers.
A good farce to use would be garlic & thyme, just use a standard stuffing recipe.
Always soak your puy lentils for a few hours before cooking, to avoid them breaking up when you cook them.
This whole dish can be prepared up to 2 days before consumption, although the quails must be cooked just before serving.
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Benedict Haines, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
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