Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Quail ballotine with freekeh, cranberries and goat’s cheese


You'll need

4 quail, butterflied, wings and thigh bones removed 24 thin slices flat mild pancetta 60 gm butter, coarsely chopped 1 celery stalk, finely chopped 1 leek (white part only), finely chopped ½ carrot, finely chopped 1 golden shallot, finely chopped 4 thyme sprigs 750 ml (3 cups) hot chicken stock 200 gm cracked freekeh ½ Granny Smith apple, finely chopped 40 gm dried cranberries Finely grated rind of 1 lemon 1 preserved lemon, flesh discarded, rind rinsed and finely chopped 2 tbsp finely chopped chives and flat-leaf parsley, plus extra to serve 40 ml olive oil 100 gm soft goat’s cheese   Chicken mousse 20 gm butter, coarsely chopped 3 golden shallots, finely chopped ½ garlic clove, finely chopped 100 gm skinless chicken breast, coarsely chopped ½ egg, lightly beaten 100 ml pouring cream 10 gm mixed dried mushrooms, soaked in hot water for 30 minutes, drained, finely chopped

Method

  • 01
  • For chicken mousse, heat butter in a frying pan over medium heat, add shallot and garlic, stir occasionally until tender (5-6 minutes) then set aside to cool. Process chicken and egg in a food processor until smooth (1-2 minutes), then slowly add cream and process until combined. Transfer to a large bowl with shallot mixture, stir in mushroom and season to taste. Transfer to a piping bag fitted with a 1.5cm round nozzle and refrigerate until required.
  • 02
  • Place each quail between 2 pieces of plastic wrap and pound with a rolling pin to an even thickness. Place 6 pancetta slices on a sheet of plastic wrap, slightly overlapping longest sides. Place a quail skin-side down lengthways across pancetta, pipe chicken mousse along centre of quail, season to taste and use plastic wrap to carefully roll into a cylinder (starting with pancetta ends and rolling away from you). Tie ends to secure. Repeat with remaining pancetta, quail and chicken mousse. Wrap each ballotine tightly in foil to seal, then poach in a large saucepan of simmering water in 2 batches until just firm (weight with a plate to keep submerged; 16-18 minutes). Refresh and set aside.
  • 03
  • Meanwhile, heat 40gm butter in a saucepan over medium heat, add celery, leek, carrot, shallot and thyme and stir occasionally until tender (6-8 minutes). Add stock and freekeh, bring to the simmer, then cover, reduce heat to low and simmer until tender and liquid is absorbed (20 minutes). Spread on a large tray and set aside to cool. Heat remaining butter in a small frying pan over medium heat, add apple and stir occasionally until just tender (2-3 minutes), then set aside to cool. Just before serving, stir apple, cranberries, lemon rind, preserved lemon and herbs into freekeh mixture and season to taste.
  • 04
  • Heat a large frying pan over medium heat, place a round of baking paper inside pan, add oil and cook ballotines, turning occasionally, until golden and warmed through (6-8 minutes), then thickly slice and serve with freekeh mixture, scattered with goat’s cheese and extra herbs.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

“I’d love to attempt the quail ballotine from Brisbane’s Stokehouse. Will you oblige?”
Peter Maher, via email

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×