Pan Fried Quail with Peach Chutney and Sweet and Sour Peaches

Gordon Ramsay, maze (and the One and Only Cape Town)
  • For the peach chutney:
  • 2 12 pounds diced peaches
  • 6 ounces diced tomatoes,
  • drained
  • 14 pound golden raisins
  • 2 cups white wine vinegar
  • 3 pinches saffron
  • 1 teaspoon cayenne pepper
  • 2 teaspoons ground nutmeg
  • 1 teaspoon cinnamon
  • 2 ounces ginger, grated
  • 12 teaspoon salt
  • Juice and zest of 3 oranges
  • 1 large apple, g rated
  • 1 pound sugar
  • 12 pound onion, chopped
  • For the sweet and sour peaches:
  • 2 peaches
  • 1 cup sugar
  • 1 cup white wine vinegar
  • For the quail:
  • 4 quail
  • 2 sticks butter
  • 4 tablespoons olive oil

For the chutney, combine all ingredients except peaches. Cook to a syrup, then add peaches. Cook over low heat, stirring frequently, until jam consistency is reached. This may take several hours, and may be prepared in advance. For the sweet and sour peaches, slice peaches thinly on a mandolin. Heat sugar and vinegar until dissolved. Leave to cool, then dip each peach slice into syrup. For the quail, separate breasts and legs, keeping the skin intact. Place legs skin-side down in a hot pan with olive, then fry until golden. Add 1⁄2 the butter, turn, and saute until golden. Drain on paper towels. Pan fry the breasts skin-side-down in a warm pan until golden. Add remaining butter and turn, taking care not to overcook the breast. Drain on paper towels.

To plate: Place two quail breasts and two legs on each warm plate, with a tablespoon of chutney alongside each. Arrange slices of peach on the quail. Sprinkle with sea salt and serve. Makes four servings.

Published on June 21, 2010
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