Quail with Sweet Pea Oatmeal and Summer Vegetable Ragout

Name: Quail with Sweet Pea Oatmeal and Summer Vegetable Ragout
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 113 grams chanterelle mushrooms, thinly sliced; 1 large garlic clove, minced; 355 milliliters grape tomatoes, halved; 237 milliliters shelled fresh or thawed frozen green peas; 59 milliliters extra-virgin olive oil; 8 partially boned quail, rinsed and patted dry; 4 servings Salt and freshly ground pepper; 1 large shallot, minced; 118 milliliters steel-cut oats (not old-fashioned or quick-cooking oatmeal); 2 thyme sprigs; 2 Tbsps unsalted butter, softened; 1 small yellow squash, quartered lengthwise and thinly sliced; 1 small zucchini, quartered lengthwise and thinly sliced

Quail with Sweet Pean Oatmeal and Summer Vegetable Ragout might be just the main course you are searching for. One portion of this dish contains roughly 50g of protein, 48g of fat, and Head to the store and pick up chanterelle mushrooms, garlic clove, salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 1 hour. The Fourth Of July will be even more special with this recipe.

Instructions

If using fresh peas, blanch them in a medium saucepan of boiling water until tender but still bright green, about 5 minutes; drain. In a blender, puree half of the blanched or thawed frozen peas with 2 tablespoons of water until smooth. Season the green pea puree with salt and pepper.

Ingredients you will need

Salt And Pepper

Peas

Water

Equipment you will use

Sauce Pan

Blender

Rinse out the saucepan.

Equipment you will use

Sauce Pan

Add 2 1/2 cups of salted water and bring to a boil.

Ingredients you will need

Water

Add the oats and cook over moderately low heat, stirring frequently, until al dente, about 25 minutes. Stir in the pea puree, butter and the remaining whole peas and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Oats

Peas

Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the shallot and garlic and cook over moderately high heat until softened, about 1 minute.

Ingredients you will need

Shallot

Garlic

Add the yellow squash and zucchini and cook over moderate heat, stirring occasionally, just until tender, 6 to 7 minutes.

Ingredients you will need

Yellow Squash

Zucchini

Add the grape tomatoes and cook for 3 minutes, crushing them lightly. Season with salt and pepper and keep warm.

Ingredients you will need

Salt And Pepper

Grape Tomato

Heat 2 tablespoons of the olive oil in each of 2 large skillets until shimmering. Season the quail with salt and pepper and add 4 to each skillet, breast side down. Cook over moderately high heat until crisp, about 3 minutes. Turn and cook for 1 minute longer.

Ingredients you will need

Salt And Pepper

Olive Oil

Quail

Equipment you will use

Frying Pan

Transfer all the quail to 1 skillet, breast side up, and continue cooking for 2 minutes longer, until cooked through and the skin is very crisp.

Ingredients you will need

Quail

Equipment you will use

Frying Pan

Meanwhile, heat the second skillet until almost smoking.

Equipment you will use

Frying Pan

Add the chanterelles and thyme sprigs and cook over high heat, tossing, until the mushrooms are browned, about 5 minutes; discard the thyme sprigs.

Ingredients you will need

Chanterelle Mushrooms

Fresh Thyme

Mushrooms

Rewarm the sweet pea oatmeal and mound on 4 large plates. Arrange the vegetable ragout and the chanterelles around the oatmeal and top each serving with 2 quail.

Ingredients you will need

Chanterelle Mushrooms

Vegetable