Quail & sausage skewers with celeriac

Quail & sausage skewers with celeriac

main courses | serves 4

"These skewers can be as humble or as exciting as you like," says Jamie. "Put legs and thighs at the end so they get more heat, and breasts in the middle. Don’t jam things on so tightly that the heat can’t circulate." Your butcher can cut each quail into two legs and two breasts, through the bone. Try poussin or chicken instead of quail.

1. Preheat the oven to full whack. Cook the celeriac in a casserole pan on a medium heat with a knob of butter, thyme leaves, a lug of olive oil and a pinch of salt and pepper. Leave the lid on and cook slowly for 35–40 minutes, stirring every 5–10 minutes.
2. Put the quail and sausages on a large platter or board with the bay leaves, bread cubes, garlic and pear. Remove the leaves from the rosemary sprigs, but leave the tops intact. Sharpen the bare ends of the sprigs with a knife. Finely chop the picked leaves and sprinkle over the meat, along with the nutmeg. Drizzle olive oil over everything and season well.
3. Take a skewer, put a quail leg on first, then a wedge of pear, a bay leaf, a piece of sausage, bread, quail breast, garlic, and so on, in any order you fancy, until they are all stacked up. Halve the bacon rashers and wrap them around the skewers wherever you like. Cover the leafy skewer tops with foil to keep them from burning. Lay the skewers in a roasting tray and put in the oven; turn it down to 200C/gas 6. Turn the skewers over after 10–15 minutes, when turning golden. After 8–10 minutes, take them out and brush all over with a little honey and balsamic. Keep glazing them to build up a sticky crust. Cook for a few more minutes, then remove from the oven.
4. Boil the greens for 3–4 minutes in salted water. Drain and toss in the pan with a knob of butter, olive oil and a squeeze of lemon juice. Taste the celeriac for seasoning, then divide between the plates with the greens. Put a skewer over each plate, then add yoghurt or crème fraîche to the pan they were cooked in. Scrape the bottom of the pan to pick up all the flavours. Drizzle the pan juices over each plate and dig in.

 

Recipe Jamie Oliver
Photo David Loftus


from Issue 13

ingredients

• 1 large celeriac, trimmed, peeled and cut into 2cm cubes
• 2 knobs of butter
• 2 sprigs of thyme, leaves picked
• Olive oil
• 3 quail, prepared as above
• 3 good-quality cumberland sausages, each cut into 4
• 10 bay leaves
• ⅓ loaf of sourdough, cut into 2cm cubes
• 8 garlic cloves, halved
• 1 pear, cored and cut into 8 wedges
• 4 long rosemary sprigs or skewers
• A few gratings of nutmeg
• 4 thick rashers of smoked streaky bacon
• Runny honey
• Balsamic vinegar
• 4 large handfuls of winter greens, such as Swiss chard or cavolo nero
• ½ lemon
• About 3 tbsp Greek yoghurt or crème fraîche

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