sandwich-of-stir-fried-quail-and-corella-pear

Sandwich of stir fried quail and corella pear with gruyere cheese

Serves: 4

Preparation Time: N/A

Cooking Time: N/A

Ingredients

  • 2 Corella pears, peeled and sliced thinly
  • 4 small white bread rolls or dinner rolls
  • 4 quail breasts
  • 1 tbsp olive oil
  • 2 tsp flaked salt
  • 1 tbsp Bitton Gourmet Asian Dressing
  • 1 tbsp Bitton Gourmet Chilli Oil
  • 1 tsp ginger, freshly grated
  • 1 tsp caster sugar
  • ½ passionfruit, pulp and seeds only
  • 1/3 bunch coriander, roughly chopped
  • Sea salt and pepper
  • A few slices of Gruyere cheese

Recipe by David Bitton

Method

Preheat the oven to 200°C.

To prepare the pears, slice them thinly and drop them into a bowl of water to which a squeeze of lemon has been added. This will prevent the pear slices from discolouring.

Place a shallow frying pan over a medium to high heat. Add Bitton Gourmet Chilli Oil. Place the pears in the pan and stir to coat with the oil. Cook for 30 seconds to caramelise the pears slightly. Add the ginger, caster sugar and the pulp of the passionfruit, coriander and season with salt and pepper. Cook the pear mixture on high for another 30 seconds. The pears will have begun to caramelise but are still firm. Set aside the pear mixture in a warm place.

For the quail breasts, place a small non-stick frying pan over medium to high heat. Add the olive oil and sear the quail breast skin side down for 1 to 2 minutes, turn over and sear for the same amount of time until coloured. Place the quail in a baking dish and place in the oven for 3 to 4 minutes or until cooked. You can test this by pressing your finger against the thickest part of the quail breast. If the flesh springs back when lightly touched, it is cooked. Remove from oven and drizzle the quail breasts with the Bitton Gourmet Asian Dressing.

To serve, divide the pear mixture evenly between the four dinner rolls. Arrange the quail breasts on top and then cover with a couple of slices of Gruyere cheese. Place under a grill to gratinate. Place the top on each roll and serve.

A green salad dressed with Bitton Lemon Dressing is the perfect accompaniment.