Ingredients (Serves 4):
8 boned quail, with the breasts and thighs apart
100 g Majorcan sobrasada
25 g honey
1 bunch spinach
100 g chanterelles (Cantharellus cibarius)
2.5 dl meat juice
1 teaspoonful vinegar
4 tender cabbage leaves, chopped
Salt and black pepper
Sauté the sobrasada and add the vinegar, cooking until it is absorbed.
Add the honey, cook for approximately five minutes and then remove from the heat.
Sauté the chanterelles in some olive oil add salt and pepper. Add the cabbage leaves and gently cook.
Season the quail breasts with salt and pepper, heat some olive oil in a frying pan and gently fry the breasts. Season the thighs with salt and pepper and deep-fry them. Spread the sobrasada and honey mixture over the quail breasts and thighs. Cook in a preheated oven for approximately three minutes. Heat the chanterelles and cabbage sauté and arrange in the centre of the plate. Throw a spoonful of sobrasada and honey on top of the sauté. Take the quail out of the oven and place over the cabbage sauté. Pour some meat juice and a few gobbets of sobrasada and honey, and serve.
Recipe courtesy of Moli d,en Bou Restaurant. Chef: Tomeu Caldentey.
Preparation time: 65 minutes.