. . .She pan fried two Neren fowl, small local game birds that she’d fast grown a taste for. . .
“Can I help?” [her Uncle] asked.
“Arugula and broad-leaf parsley, if you have it,” she said. . . as she continued to spoon brown butter over the small birds. . .
– Finding Peace
As Neren fowl do not exist in this world I’ve used quail in this recipe instead. They’re game birds of a similar size.
(This recipe uses Australian Standard Measurements)
- 2 Quail (150g each)
- 40g Unsalted Butter
- 5 large Sage leaves
- Salt and Pepper
- 2 handfuls Arugula
- 1 small handful Broad Leaf Parsley
- 1 Tomatoe
- 1/4 large Cucumber
- 1 Tbsp. Sesame Oil
- 1 tsp. Sesame Seeds
- 1 tsp. Lemon Juice
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- Season quail with salt and pepper.
- Roughly chop sage.
- Melt butter over a medium heat, adding sage once liquefied.
- Once butter starts to sizzle add birds to pan.
- Spoon melted butter over birds, being sure to coat the breasts.
- Continuing to baste, turn the birds to fry each side, breast, and back until birds are golden brown.
- Once they’re caramelised and the skin has started to bubble remove from heat and check if done by piercing the breast with a skewer. If juices run clear set the birds aside to rest.
Salad and Dressing
- For the dressing simply mix all of the ingredients together.
- Dice tomato and cucumber.
- Roughly chop parsley.
- Add tomato, cucumber, and parsley to the arugula.
- Add dressing and toss.
Once rested plate the birds and salad. Drizzle browned butter from the pan over the birds and serve with a wedge of lemon.