20 minutes
4 serves
medium
This is no ordinary pudding – it’s a celebration of indulgence and artistry, created by world-renowned chef Philippe Mouchel. Creamy, delicately perfumed rice pudding is lifted to new heights with the subtle earthiness of truffle, while a jewel-bright orange and madeira jelly adds a refreshing, citrusy contrast. The crowning glory is a silky olive oil gelato – smooth, luxurious and unexpected – that ties the elements together with an elegant balance of richness and light. Every spoonful is a harmony of flavours and textures, crafted to delight the senses and linger long after the last bite.
Vegs:
Salad:
Heat Moro Tradicional Olive Oil in a large heavy based saucepan over high heat.
Add the quails and thyme cook, spooning hot oil and thyme over meat frequently, for 4 minutes or until golden.
Remove with tongs and stand until required.
Return pan to heat, add garlic and cook for 1 minute or until starting to golden.
Add the onion and carrots and cook for 6-8 minutes or until softened.
Add the vinegar and wine bring to the boil then add bay leaf, rosemary, zests and black pepper.
Cook for 3 minutes or until aromatic. Add 1 cup of water and the quails. Bring mixture to the boil reduce heat to medium and cook for 10 minutes or until quail is cooked through and sauce has reduced slightly. Let it stand to rest for 5 minutes.
For the salad mix lettuce leaves and oranges slices in a large bowl. Season with salt and black pepper and add 2 tablespoons of the jus of the escabeche to make like a vinaigrette. drizzle with extra olive oil. Serve the quail warm with the salad alongside.
Find your next spark of inspiration with our moreish recipes. From turning everyday lunches and dinners into something special to whipping up decadent desserts that surprise and delight, there’s a Moro moment for every craving.
