The fourth in our Chad Chefs professional cooks video series features the head chef at the Barkers Restaurant at Clumber Park, Uwe Siwy, as he cooks oven roasted quail nestling in a rich red wine sauce and creamed brussel sprouts.
Follow German-born Uwe, who has worked in various European and UK reastaurants, as he takes you through each stage of the cooking process - and look out for his recipe.
Also look here at www.chad.co.uk for our three earlier videos from Lambs at the Market, The Mint and the Clumber Park Hotel and Spa restaurants.
Oven roasted quail in a rich red wine sauce and creamed brussel sprouts.
Uwe used the ingredients below (serves 1):
5 garlic cloves
2 sprigs of fresh rosemary
200 ml chicken or game stock (game stock if you can get it)
150 ml red wine
2 sprigs of thyme
90 g sprouts finely chopped
100 ml cream
100 ml white wine
Sea salt and freshly ground pepper