Stuffed Norfolk Quail with Pearl Barley by Richard Bainbridge


Thank you to our friend, Richard Bainbridge, for letting us share with you his recipe for Stuffed Norfolk Quail with Pearl Barley that is often on the menu at his fantastic restaurant in Norwich, Benedicts.

Serves: 4 adults, as a main course
Preparation time: 30 minutes
Cooking time: 70 minutes
Difficulty: 3 out of 5



4 quail, deboned from the bottom up and trimmed of any excess fat
500g sausage meat
150g diced back fat
75g chicken liver, trimmed cleaned and diced
1 small shallot, chopped
1 clove of garlic, sweated down
1 jar of chutney, of your choice
1 tsp french mustard
5g sea salt
2g white pepper
25g chervil, finely chopped
25g parsley, finely chopped
25g tarragon, finely chopped
Chicken Jus

4 shallots, chopped
2 carrots, chopped
3 sticks of celery
3 garlic cloves
1 sprig of thyme
2 bay leaves
1l white wine
2l veal stock
2l chicken stock
1kg chicken bones
small knob of putter
10g flat leaf parsley, chopped
10g chervil, chopped
10g chives, chopped

4 organic Norfolk carrots
250g salted butter
salt and pepper

4 young parsnips
250g salted butter
water, to cover

4 small onions
knob of butter
1 sprig of thyme
1 bay leaf
rapeseed oil
Pearl Barley

200g pearl barley, soaked over night in water
1 leek, tinkly sliced
250ml white wine
2l chicken stock, boiling
½ bunch of flat leaf parsley, finely chopped
1 bunch of chervil, finely chopped
75g parmesan cheese, grated
250g salted butter


Quail with Stuffing

Get all ingredients for the stuffing into a large bowl and mix well (fry a little burger off to check for seasoning)
Place the bird on the table with the front of the bird looking at you, place a small amount of the stuffing into the legs and a small sausage in the middle of the bird
Using a trusted needle sew the bird back up
Using more string tie the bird back up so it looks like an oven ready bird
Put a pan onto a high heat hob, season the bird with salt and seal all over until golden
Place in the oven at 180°C for 10-12 minutes
Remove from oven and let rest for 20-30 minutes
Remove string before serving
Chicken Jus

Put a medium sized pot on a high heat, add the chicken bones and fry off until golden brown
Remove from pot and do the same with the chopped vegetables
Place the roasted chicken bones back to the pot with the vegetables and add the white wine, bring to the boil and reduce by ¾
Then add the two different stocks, garlic and herbs, bring to the boil
Once boiling, turn down to a simmer and skim
Cook the sauce out for about 45 minutes
Pass through muslin into a clean pot and return to a high heat and reduce to the consistency you want
To finish the sauce add a little white wine and small knob of butter and the chopped herbs
Organic Carrots

Put butter into a pot big enough for the carrots to sit happily in and place on the stove top
Once the butter has started to foam, add the carrots and continue to roast slowly for 1 hour
Season with salt and pepper
Young Parsnips

Neatly peel each parsnip making sure they still look like parsnips
Place in a pot and add butter, cover with cold water and little table salt
Place on a high heat and bring to the boil
Once boiling turn down the heat and simmer with a lid until tender
Small Onions

Skin the onions and leave whole, then blanch in water
Add butter, thyme and bay leaf until just tender
Remove the onions from cooking juices and slice in half
Place a frying pan on a high heat, when hot add a little rapeseed oil and add onions
Get a lovely colour, then season
Pearl Barley

Place a large pot onto a medium heat, add 50g of butter, add the leeks and slowly start to sweat off
Once fully cooked add the pearl barley and white wine, let the wine reduce by ¾
Add enough chicken stock to cover and stir well, let the barley cook a little like risotto
After 5 minutes you will have to add more stock until the barley is soft and tender

To finish the barley add the rest of the butter and the parmesan
Stir well and at the last moment add herbs
Check seasoning



Norfolk Quail Ltd
Highfield Farm
Great Ryburgh
Norfolk, NR21 7AL                     


[email protected]
Phone: 01328 829249
Mobile: 07775 997599

Norfolk Quail • Ethically Farmed