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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

HARICOT BEANS WITH QUAILS IN ESCABECHE

Recipe by BTK executive chef Josep Carbonell
READY IN

3 hours

COOKING TIME

2.45 hours

PREP TIME

15 minutes

SERVES

4 people

ingredients

  • 2 quails
  • 3 tbsp Arbequina olive oil
IN STOCK
  • 2 cloves of garlic
  • 1 carrot, finely diced
  • 100 g celery, finely diced
  • 200 ml chicken stock
  • 4 tbsp Unió Cabernet Sauvignon vinegar
IN STOCK
  • 1 bouquet garni
  • 400 g El Navarrico haricot beans
IN STOCK
  • 4 pickle chillies (hot guindilla)
IN STOCK

METHOD

  1. Take the quails out of the fridge about an hour before cooking. Using kitchen paper, wipe the outside of the bird and inside the cavity and cut them in half (or you can ask the butcher to do this for you.)
  2. Heat olive oil and salt in a large pot and brown the quails, starting skin-side down in the pan. Once the quails are brown, set to one side. In the caramelised meat juice, sauté the garlic cloves, carrot and celery for 5 min.
  3. Place the quails back in the pan and pour over the chicken stock and a splash of vinegar to balance the rich quail flavour.
  4. Bring to the boil, add the bouquet garni and simmer for 2 hours on a low heat. Leave the lid off to let the sauce reduce.
  5. Add the beans to the pan 15 minutes before serving to warm through and absorb the juice of the quail and vegetables. Season to taste and add a splash of the chillies’ pickling juice
  6. Remove from the heat and stand for 20 minutes before garnishing with the green pickled chillies and serving.

ingredients

  • 2 quails
  • 3 tbsp Arbequina olive oil
IN STOCK
  • 2 cloves of garlic
  • 1 carrot, finely diced
  • 100 g celery, finely diced
  • 200 ml chicken stock
  • 4 tbsp Unió Cabernet Sauvignon vinegar
IN STOCK
  • 1 bouquet garni
  • 400 g El Navarrico haricot beans
IN STOCK
  • 4 pickle chillies (hot guindilla)
IN STOCK
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