August 1, 2012

Poached Quail with Noodles and Spinach

By In Recipes
Simple bistro food – that’s the style of food I most enjoy both eating and cooking! Nothing overly complicated, nothing too froufrou (that means you foams!) but something damn tasty, thank you. One of my most used cook books – used as in splattered, marked and well thumbed – was published back in 2002 – Australian Gourmet Traveller: Food For Friends. I only brought it really for the ideas on wine and food pairing. Each recipe has a specific wine suggestion. Being so old now I doubt many of the wines will be the same, perhaps not even now available (especially in the UK) but the ideas certainly give a good push towards the style of wine that should work with each dish.

So rather than trying to hunt down a bottle of Stonier Pinot Noir from the Mornington Peninsula for this Poached Quail dish I cracked open a bottle of the Invivo Pinot Noir from Central Otago, New Zealand as an alternative.

One quail is suitable for one person as a light lunch; serving two for a dinner doesn’t seem too extravagant or greedy.



 

Poached Quail with Somen Noodles and Spinach

Prep Time: 20 minutes

Cook Time: 12 hours

Poached Quail with Somen Noodles and Spinach

Ingredients

  • 4 large quail
  • 6 trimmed green onions
  • 10cm piece of sliced ginger
  • 1 small red chilli
  • 1 stick of lemongrass split lengthwise
  • 5 star anise
  • ½ cup tamari
  • 2 tablespoons brown sugar
  • 125ml rice wine
  • 150g somen noodles
  • 400g spinach leaves

Instructions

  • Put an onion and a slice of ginger in each of the birds. Put the quail in a pan and cover with remaining onions, ginger, chilli, lemongrass, star anise, tamari, brown sugar and cover with cold water.
  • Bring to the boil and boil for one minute. Turn off the heat and cover with a tight-fitting lid and cool for 4 hours then refrigerate overnight.
  • Remove quail from liquid. Strain and reserve the liquid. Remove flesh from each bird, tearing into bit sized pieces.
  • Place two cups of the cooking liquid in a saucepan and heat until reduced by half. Cook noodles in a separate pan until just cooked, about 2 minutes. Drain well and add to reduced cooking liquid. Cook spinach in boiling water (or steam) until just wilted. Drain well.
  • Serve noodles topped with spinach and quail. Pour broth over the top.

Notes

One quail is suitable for one person as a light lunch; serving two for a dinner doesn’t seem too extravagant or greedy.

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