TARTLETT OF QUAIL BREAST WITH ONION JAM AND SALSA VERDE

INGREDIENTS

1 pack Game Farm Gourmet Quail Breast Fillets (allow 2-3 per pastry shell)
2 tablespoons olive oil
4 ready made savoury pastry shells of approx 12cm (or your own pre-cooked shells using savoury shortcrust pastry and blind baking first)
3 brown onions, peeled and sliced thinly
40g butter
1 tablespoons oil
1 tablespoons castor sugar
2 sprigs thyme (leaves only)
2 cloves garlic, crushed
100ml port
40ml balsamic vinegar
Sea salt and white pepper
Mustard cress to serve

For the salsa verde
2 cups flat leafed parsley (leaves only)
1 cup fresh basil (leaves only)
1 garlic clove
2 teaspoon capers
1/2 cup extra virgin olive oil
1 tablespoon lemon juice
Sea salt

METHOD

For the salsa verde: Place the parsley, basil, garlic and capers in a food processor and process until finely chopped. Add the lemon juice and oil, with the motor still running, mix until well combined. Place the salsa verde into a ceramic bowl and season to taste. Allow to stand for at least 10 minutes before serving.

For the onion jam: Place a large heavy-based saucepan over a medium high heat and add the butter and oil. Add the onions and cook, stirring occasionally for five minutes or until translucent. Add the thyme and garlic and stir through sugar to dissolve, add balsamic vinegar and port and allow to reduce for approximately 20 minutes or until the mixture has a jam consistency. Remove the jam from the pan and allow to cool to room temperature.

For the quail: Place the same saucepan used for the onion jam over a medium-high heat and add two tablespoons of olive oil. Place the Game Farm Quail Breast Fillets into the pan and cook for two to three minutes, then turn over and cook for a further two to three minutes or until cooked to your liking. Remove from the heat and allow to rest. Slice thinly.

To serve: Place a pastry shell in the middle of each plate and add 1 1/2 tablespoons of the onion jam. Top with two to three slices of the Game Farm Quail Breast. Drizzle with salsa verde and garnish with mustard cress.