Recipes... prunes with panache...

Whole Quail with Prune and Burghul Stuffing, Spiced Cauliflower Bake & Charred Broccolini

Whole Quail with Prune and Burghul Stuffing, Spiced Cauliflower Bake & Charred Broccolini

Preparation time: 30 minutes
Serves: 4-6


A great combination for a dinner party, or warm Autumn lunch

6 x jumbo quail
50g parsley
2 eggs
100g burghul
50g Australian prunes, chopped
salt and pepper
1 lemon zest and juice

Spiced Cauliflower Bake
2 garlic cloves chopped
tsp crushed coriander seeds
1 tsp cumin seeds
tsp mustard seeds
tsp fennel seeds
1 tsp smoked paprika
1 tsp turmeric
1 head cauliflower chopped into flowerets
1 bunch of parsley chopped
400mls cream
200g Persian fetta
50g old bread or sourdough into breadcrumbs

Charred Broccolini
2 x bunches broccolini
1 bunch mint
100g red grape halves
1 orange zest and juice
salt and pepper
extra virgin olive oil


1. Heat oven to 180C.
2. Boil burghul in salted water for 10min until al dente.
3. Strain and cool and mix with remaining ingredients.
4. Take quail and stuff with mixture from the bottom cavity until full and plump.
5. Pan sear in a medium non-stick pan until golden all round and bake for 15 mins until nice and pink roasted, rest and serve with side dishes.

Spiced Cauliflower Bake
1. Mix all spices with 2 tsps of olive oil and rub into cauliflower in a bowl. Add chopped garlic and all other ingredients and toss around.
2. Transfer to a baking tray top with sourdough crumbs and a dash of olive oil.
3. Bake at 180C in oven until golden and crispy, about 30-40min.

Charred Broccolini
1. Char broccolini in a frying pan on medium heat with a small amount of vegetable.
2. Place onto serving platter
3. Top with mint, grapes, orange zest and juice, season and dress with olive oil.

Recipe owned by: The Australian Prune Industry Association @ausprunes
Recipe Created by: Nick Gardner, Head Chef of Eschalot, Berrima @the_social_cook @eschalot_restaurant_e2_events
Dish styled by: Lisa Madigan @lisamadigan
Photographs by: Lean Timms @leantimms

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