Pâté Stuffed Quails

I made Pate Stuffed Quails for my French Christmas dinner. I made one quail per person but I think we could have even had two per person. These were stuffed with an improvised stuffing with pâté, chestnut and mushrooms that ended up being such a hit that I'm glad that I served it separately even though the stuffing wasn't appealing looking in a serving dish.

The stuffing quantity below makes more than enough to stuff the quails as they are so small but I definitely recommend making this quantity because it is so moreish. The best way to make sure that your quails are brown is to pan fry the breast side, otherwise they can stay quite light in colour.

Pâté Stuffed Quail

An Original Recipe by Lorraine Elliott

Preparation time: 30 minute

Cooking time: 30 minutes

Makes: 12 quails

• 12 quails (roughly 1 per person as part of a bigger dinner menu)
• Salt and pepper to season
• 2 tablespoons oil
• 50g/1.7ozs. butter
• 2 onions, peeled and diced finely
• 2 cloves garlic, peeled and diced finely
• 2 cups mushrooms, chopped finely
• 1 cup raisins, soaked in hot water for 10 minutes, then drained
• 4 tablespoons brandy
• 300g/10.6ozs. pâté
• 150g/5ozs. cooked chestnuts, chopped
• 4 sprigs thyme
• 2 cups Turkish bread, torn into small pieces
• 1 teaspoon sugar
• Salt and pepper to season

Buyer's tip: If you're having trouble sourcing cooked chestnuts try an Asian grocery stores where they sell these in vacuum packs all year round.

Step 1 - Wash and dry the quails with paper towels. Season with salt and pepper and place on a tray breast side up and uncovered in the fridge and allow to air dry overnight.

Step 2 - Have a large baking tray or two trays ready. Heat a frypan on high and brown the quails breast side down. Place the browned quails on the trays.

Step 3 - Heat oil and butter in the frypan and sauté the onions until soft. Add the garlic and fry for a minute. Add mushrooms, raisins and brandy and cook until soft. Add pâté, chestnuts and thyme and mix with the bread to form a stuffing. Season with sugar, salt and pepper.

Step 4 - Preheat oven to 200C/400F. Stuff the quails with the stuffing (do not overstuff as the stuffing will expand) and truss the quail. Roast for 30 minutes until cooked through and golden. I served them on butter lettuce leaves with pomegranate seeds.