Jim’s quail and cabbage dumplings

By: Jim McDougall, Stefano de Pieri
From: Nuovo Mondo
Makes: 4
Photographer: Alan Benson

Jim: I have designed my quail and cabbage dumplings using the influence of Stefano’s famed quail ravioli, which is the absolute epitome of perfection and simplicity. Rather than try to recreate it I have done the opposite and made it a little more complicated – but equally rewarding. Once mastered, it is quite easy, but it may take a few attempts.

Ingredients

Quantity	Ingredient
4	quail, deboned, reserve the bones for the broth, see below
1/2	chicken breast, trimmed of sinew, meat chopped
1	free-range egg
5	sage leaves, chopped
1	garlic clove, crushed
100ml	pouring cream
a good pinch	salt
4	wombok leaves, blanched and refreshed in ice water
4	quail eggs, lightly fried, to serve
	extra-virgin olive oil, for drizzling

Quail broth

Quantity	Ingredient
	reserved quail bones, see above
1	carrot, chopped
2	french shallots, cut in half
2 sprig	thyme
2	garlic cloves, cut in half
1 stick	celery, chopped
1 litre	Chicken stock

Method

Preheat the oven to 180°C.
Remove and discard the skin from two of the quail and dice the flesh. Refrigerate until needed.
To make the quail broth, put the quail bones in a roasting tin and cook in the oven for 20 minutes, or until golden brown. Transfer the bones and all of the remaining ingredients to a large saucepan and bring to the boil. Reduce the heat to low and simmer for 2 hours. Strain and set aside. You will need to reheat before serving.
Put the chicken breast in a food processor and process for 1 minute. Scrape down the sides and repeat three times until very smooth. Add the egg and process for 15 seconds. Transfer to a mixing bowl, gently fold in the diced quail, sage, garlic, cream and salt. Spoon the mixture into a piping bag fitted with a 2 cm nozzle and refrigerate until needed.
Cut the remaining quail in half lengthways (each piece should have breast and leg meat). Lay out four 25 cm squares of plastic wrap on a clean work surface. Cut the wombok leaves into 10–15 cm squares and place over the plastic wrap. Place a quail half on top of each and pipe about 2 tablespoons of the quail mixture in the middle. Wrap with the leaves to make parcels and tie the plastic wrap to enclose.
Cook the dumplings in a saucepan of hot, not boiling, water, for 15 minutes, or until firm to touch. To serve, ladle the quail broth into serving bowls. Unwrap the dumplings and place each in a bowl. Top with a fried quail egg, drizzle with olive oil and serve.