Jamie Oliver

Quail & sausage skewers with celeriac

Quail & sausage skewers with celeriac

Serves 4
Cooks In1H 55M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    638
    32%
  • Fat
    39.1g
    56%
  • Saturates
    15.1g
    76%
  • Protein
    42.7g
    95%
  • Carbs
    28.5g
    11%
  • Sugars
    10.9g
    12%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

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Ingredients

  • 1 large celeriac
  • 2 knobs of butter
  • 2 sprigs of fresh thyme
  • olive oil
  • 3 quality cumberland sausages
  • 3 quail , (see tip)
  • 10 fresh bay leaves
  • ⅓ loaf of sourdough
  • 8 cloves of garlic
  • 1 pear
  • 4 long rosemary sprigs or skewers
  • 1 whole nutmeg , for grating
  • 4 thick rashers of higher-welfare smoked streaky bacon
  • runny honey
  • balsamic vinegar
  • 4 large handfuls of winter greens, such as Swiss chard or cavolo nero
  • extra virgin olive oil
  • ½ a lemon
  • 3 tablespoons Greek yoghurt or crème fraîche
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Method

  1. Preheat the oven to full whack.
  2. Trim, peel and cut the celeriac into 2cm cubes. Cook in a casserole pan on a medium heat with a knob of butter, thyme leaves, a lug of olive oil and a pinch of sea salt and black pepper.
  3. Leave the lid on and cook slowly for 35 to 40 minutes, stirring every 5 to 10 minutes.
  4. Cut each sausage into 4 equal pieces, then place on a large platter or board with the quail and bay leaves.
  5. Slice the sourdough into 2cm cubes, peel and halve the garlic, then core and cut the pear into 8 wedges. Add to the platter.
  6. Remove the leaves from the rosemary sprigs, but leave the tops intact. Sharpen the bare ends of the sprigs with a knife.
  7. Finely chop the picked leaves and sprinkle over the meat, along with a few gratings of nutmeg. Drizzle olive oil over everything and season well.
  8. 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. Try to put the quail legs and thighs at the end so they get more heat, and breasts in the middle and make sure you don’t jam things on so tightly that the heat can’t circulate.

    Halve the bacon rashers and wrap them around the skewers wherever you like.
  9. Cover the leafy skewer tops with tin foil to keep them from burning. Lay in a roasting tray and put in the oven; turn it down to 200ºC/400ºF/gas 6.
  10. Cook for 20 to 25 minutes, or until golden and cooked through, turning and glazing with a little honey and balsamic halfway. During the last 10 minutes, glaze them often to build up a sticky crust.
  11. Boil the greens for 3 to 4 minutes in boiling salted water. Drain and toss in the pan with a knob of butter, extra virgin olive oil and a squeeze of lemon juice.
  12. Taste the celeriac for seasoning, then divide between the plates with the greens. Put a skewer on 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.

Tips

Your butcher can cut each quail into two legs and two breasts, through the bone. Try poussin or chicken instead of quail, if easier to find.

Tip

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Nutrition per serving
  • Calories
    638
    32%
  • Fat
    39.1g
    56%
  • Saturates
    15.1g
    76%
  • Protein
    42.7g
    95%
  • Carbs
    28.5g
    11%
  • Sugars
    10.9g
    12%

Of an adult's reference intake


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