Ballotine of quail with broccoli and peanut lime dressing recipe

• 4 x whole jumbo quail
• 1 head of broccoli
• 200 g (7.1oz) peeled peanuts (roasted)
• 4 slices of pre-sliced Parma ham
• 1 lime

1. Remove the legs and breasts from the carcass, then skin the breast and slice into two parts.
2. Fry the legs in a hot frying pan in a little oil until golden.
3. Turn over and roast in the oven at 180c for 3-4 minutes or until the thigh bones come away from the meat easy.
4. Slice small florets from the broccoli and cut each one in half lengthways.
5. Char on a hot surface until nearly burnt to bring out a smoky flavour.
6. Take the quail breasts and season with a little salt on the inside.
7. Grate a little lime zest over them, then close the breast top to tail and grate a little more lime zest over.
8. Wrap the quail with the slices of Parma ham.
9. Then wrap the whole thing tightly in cling film into a cylinder.
10. Poach the quails in simmering water for eight minutes, then take out of the water and leave to rest for one minute.
11. Heat the roasted chopped peanuts up with a little lime juice until warm.
12. Slice the stem of the broccoli into three thin slices per serve, and season with a little sea salt and lime juice.
13. When ready to serve slice the quail ballotine horizontally and then build on the plate as a salad using all the ingredients.

jumbo quail, broccoli, peanuts, lime

Taken from www.lovefood.com/guide/recipes/20950/ballotine-of-quail-with-broccoli-and-peanut-lime-dressing-recipe (may not work)