Preparation Time:20 minutes
Cooking Time:10 minutes
Level of Difficulty:Easy
Servings:4

Ingredients

• For the peach chutney
• 1 small onion, finely chopped
• 40g tomatoes, skinned and chopped
• 1 apple, peeled, cored and chopped
• 1 clove of garlic, finely chopped
• 1/2 tsp fresh ginger Peeled and grated
• zest and juice of 1 lime
• 60g caster sugar 1 tsp salt
• 1 cinnamon stick
• 1 tsp grated nutmeg
• 30ml white wine vinegar
• 40g golden raisins
• 250g fresh peaches, washed, stoned and chopped
• For the rosti potato
• 1 tsp salt
• 1 large baking potato, peeled
• 50g clarified butter (or olive oil)
• For the quail
• 4 whole quails
• salt and freshly ground black pepper
• a little vegetable oil
• a knob or two of butter for roasting
• For the acompaniments
• 12 slices of morcilla (black pudding is also fine)
• a little vegetable oil for, frying
• 1/2 packet of fresh chives, finely chopped
• 1 head of frisee lettuce, picked
• salt and freshly ground black pepper

Method

2. For the chutney: Put all the ingredients, except the peaches, into a heavy saucepan and bring them to the boil, simmer until the volume has reduced by one-third and add the peaches. Now reduce the mixture until it is thick and syrupy - expect this stage to take about 25 minutes. Remove the cinnamon stick and set the chutney aside until you are ready to serve.
4. For the rosti potato: preheat the oven to 150 C (gas mark 2). Grate the potato or use a mandolin to shred it into strips and sprinkle it with the salt. After 15 minutes, place the salted potato shreds into a clean cloth and wring out the water. Warm the butter, mix it with the potato shreds, and place this on to a baking tray, spreading it out thinly. Using a round cutter, shape the mixture into 8 rounds. Now bake the rosti for 12 minutes, rotating the tray halfway through the cooking time. When the rosti are crisp and golden, remove them from the baking tray and place them on a wire rack to cool.
6. For the quail: preheat the oven to 180 C (gas mark 4), season the quail with the salt and pepper. Put a frying pan over a high heat with the vegetable oil and cook the birds until they are golden in colour. Transfer them to a roasting tin, add the butter and roast them in the oven for 4 1/2 minutes. Allow the quail to rest and cool for a few minutes.
8. For the accompaniments: Pan fry the morcilla or black pudding slices in the vegetable oil over a high heat for approximately 45 seconds on each side and remove them from the pan.