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Quail & sausage skewers with celeriac
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Total Time:
1 hour 55 minutes
Elevate skewers with endless flavor possibilities.
Ingredients:
  • 1 large celeriac
  • 2 knobs of butter
  • 2 sprigs of fresh thyme
  • 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
Instructions:
  • - Preheat the oven to its highest setting. - Trim, peel, and dice the celeriac into 2cm cubes. Cook in a casserole pan over medium heat with butter, thyme, olive oil, salt, and pepper. Cover and cook for 35 to 40 minutes, stirring occasionally. - Cut the sausages into 4 pieces. Arrange on a platter with the quail, bay leaves, sourdough cubes, garlic, and pear wedges. Sprinkle chopped rosemary leaves and nutmeg on top, drizzle with olive oil, and season. - Skewer the ingredients in any order you like, ensuring quail legs and thighs are at the end for more heat. Wrap bacon around the skewers, cover the leafy tops with foil, and place in a roasting tray in the oven at 200°C/400°F/gas 6 for 20 to 25 minutes, glazing with honey and balsamic halfway through. - Boil the greens for 3 to 4 minutes, then toss with butter, olive oil, and lemon juice. - Season the celeriac and plate with the greens. Serve each plate with a skewer and drizzle pan juices over before serving with yoghurt or crème fraîche. Enjoy!

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