Richard's perfect roast dinner – stuffed Norfolk quail with Norfolk pearl barley
by Richard Bainbridge

Ingredients

Fresh Meat

  • 4 quails, deboned from the bottom up and trimmed of any excess fat (you can ask your butcher to do this for you)
  • 330g of chicken bones
  • 250g of sausage meat
  • 75g of pork back fat, finely diced
  • 35g of chicken livers, trimmed, cleaned and diced

Fruit & Vegetables

  • 2 shallots, chopped
  • 1 carrot, chopped
  • 1 1/2 celery sticks, chopped
  • 1 1/2 garlic cloves
  • 1/2 shallot, finely diced
  • 1/2 garlic clove, chopped
  • 8 small carrots
  • 8 baby parsnips
  • 12 small onions
  • 1/2 leek, thinly sliced
  • carrot tops

Beverages

  • 330ml of white wine
  • 1 dash of white wine
  • 125ml of white wine

Salad & Fresh Herbs

  • 1/2 sprig of thyme
  • 10g of flat-leaf parsley, chopped
  • 10g of chervil, chopped
  • 10g of chives, chopped
  • 12g of chervil, finely chopped
  • 12g of parsley, finely chopped
  • 12g of tarragon, finely chopped
  • 1 sprig of thyme
  • 1/4 bunch of flat-leaf parsley, finely chopped
  • 1/2 bunch of chervil, finely chopped

Spices & Dried Herbs

  • 1 bay leaf
  • 1 bay leaf

Delicatessen

  • 660ml of veal stock

Store Cupboard

  • 660ml of chicken stock
  • 125g of chutney
  • 1/2 tsp Dijon mustard
  • 2.5g of sea salt
  • 1g of white pepper
  • salt
  • pepper
  • salt
  • 1l chicken stock, heated to boiling

Oils & Vinegars

  • olive oil, for frying
  • rapeseed oil

Dairy

  • 250g of salted butter
  • 250g of salted butter
  • 1 knob of butter
  • 125g of salted butter

Cereals, Grains & Pasta

  • 100g of pearl barley, soaked overnight in water and drained

Cheese

  • 40g of Parmesan, grated
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