Pea and sage custard with quail
Jeremy and Jane Strode
Photo: Steven Siewert
The crisp, salty bacon is the perfect contrast for the sweet and creamy pea custard.
- 150ml milk
- 10 large fresh sage leaves, torn
- 2 garlic cloves, peeled and flattened
- 200g fresh peas
- 375ml cream
- Salt and pepper
- 4 eggs
- 4 jumbo quail, cut in half
- 4 rashers bacon, trimmed and sliced
- 1/2 cup walnuts, roughly chopped
Pre-heat oven to 160C. Grease eight large friand moulds well. Place milk, sage and garlic in a saucepan. Bring to the boil, remove from heat and cover with a lid. Stand for 10 minutes.
Place peas in a cylindrical container suitable for a stick blender. Bring cream to the boil and simmer for two minutes to reduce slightly. Pour over peas with strained milk and blend with a stick blender until smooth. Season well with salt and pepper. Pass through a coarse strainer.
Lightly beat eggs and add to cream mixture. Re-strain and pour into moulds. Place in a baking tray and fill the tray with warm water to two-thirds up the sides. Bake for 20-30 minutes or until just set. Allow to stand for 10 minutes before carefully turning out. Grill or pan-fry quail on both sides for four to five minutes, keep warm. Fry bacon in a non-stick pan until crispy. Add walnuts and toss to warm through. Serve quail with custards and garnish with bacon and walnuts.
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