- 2 - 4 People
4 quails , split in half and trimmed
Zest and juice of 1 orange
1 tablespoons Killarney Park homemade orange marmalade
1 slice streaky bacon
20 g cooked cabbage
100g potato puree
Cress to garnish
50ml Valentia island yogurt
Marinade quail in ½ of the marmalade and orange juice for 1 hour, remove from marinade and seal in hot pan , colouring on both sides , remove and finish cooking in oven , 4/6 minutes In the same pan, place the slices of courgette, and colour on both sides, and cook until tender.
For the colcannon , , slice the bacon into thin strips , and fry in hot pan , add the cooked julienne of cabbage , and then the potato puree , correct seasoning , and cover with cling film to keep warm
For the dressing , add remainder of the marmalade and the zest to the yogurt ,,set aside.
To serve make a quenelle of colcannon , between 2 dessert spoons , Place the quail on the cooked courgette, and drizzle over the yogurt dressing.
Garnish with some cress and serve