Butter Roasted Breast of Quail on a Waldorf Salad with a Green Apple Dressing
1. French trim the winglets of the quail and remove the wishbone (your butcher may be able to do this for you!) 2. Chop the basil leaves and mix with the walnut oil. 3. Sear the skins of the quail. 4. Brush with the basil and walnut mix. 5. Brush regularly. 6. Chop the onions and carrot for mirepoix. 7. Place in the roasting dish. 8. Stand the quail crown on top, season and roast in a hot oven at 200c for 8-10 minutes, keep pink. 9. Take out of oven and out of dish and keep warm. 10. Meanwhile clean the green apples, cut a thin slice (1/8 of an inch) and cut into a dice. Put into lemon juice. 11. Cut the rest of the apples into small batons and place into mayonnaise, add crème fraiche. 12. Peel and cut celery into same size batons and add to mix. 13. Add broken up walnuts. 14. Mix and check seasoning. 15. Spoon into middle of bowl. 16. Mix green dice of apple and lemon juice with olive oil and season with Tabasco. 17. Take off breasts of bird and lay on salad. 18. Spoon dressing over, lay pluche of chervil on top and serve.