Pan-fried quail breast, spring roll and roasted plums

James Oakley, head chef at Waterbiscuit at InterContinental Malta has shown us that delicious meals do not need to be really complicated. He makes this impressive quail medley with roasted plums with just a few ingredients in a matter of minutes.   

Pan-fried quail breast, spring roll and roasted plums

Serves 2


  • 1 plum
  • 2 quail breasts
  • 2 quail legs
  • 1 spring roll sheet
  • 1 tsp soy sauce
  • 1 tsp chives, finely chopped
  • 40g white wine
  • 15g butter
  • 1 egg
  • Knob butter


  1. To make the roasted plum, cut it in half and remove the stone.
  2. In a hot pan, dry fry until golden brown (do not use oil).
  3. Add the white wine and a little butter and reduce to an emulsion.
  4. Place in the oven at 180°C for 5 mins.
  5. To make the spring roll, remove the bone and the skin from the quail leg and finely chop the meat.
  6. Add the soy sauce and chives and mix well.
  7. Place the mixture into the spring toll sheet and roll to make the spring roll sealing with egg wash.
  8. Fry at 180°C until crisp and golden.
  9. Fry the quail breast skin side down until crisp and golden in a hot pan.
  10. Add a small knob of butter and turn the breast over and cook until done to your liking (approx. 3 mins).
  11. To serve place a quail breast and a spring roll on a plate together with half a roasted plum.

This recipe first appeared on Gourmet Today TV, aired on TVM on 29 July, 2016. 

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