Ocean Spray have teamed up with Masterchef Australia 2014 contestant Jamie Fleming, to create a range of delicious dishes.


  • 2 quail

  • Olive oil

  • 1 bulb of fennel

  • 1 carrot

  • 1 brown onion

  • Pink salt to taste

  • 500ml veal stock

  • 1 bunch of thyme

  • 2 fresh bay leaves

  • 1 jar Ocean Spray® Jellied Cranberry Sauce

  • 250g butter

  • 400g butternut pumpkin

  • 250ml cream

  • 50g pepitas

  • 1 cup oats


  • Sauce:

  • 1.

    Remove legs, wishbone and excess carcass from the quail, keeping the crown intact. Set legs to one side and other offcuts to the other.

  • 2.

    In a hot pan, seal bones in a little olive oil. Once caramelised, add chopped fennel, carrot, onion and sweat for two minutes. Season with pink salt to taste.

  • 3.

    Deglaze pan with stock and add thyme and bay leaves to pot. Allow to simmer on a low heat till reduced by half. Strain and set aside.

  • 4.

    To finish sauce, add two tablespoons Ocean Spray® Jellied Cranberry Sauce to reduction and return to heat.

  • 5.

    Allow to reduce to glaze consistency. Finish with knob of butter and a final season of pink salt.

  • Shaved Pumpkin:

  • 1.

    Trim a small piece of pumpkin into a 5cm square then shave 6 slices on mandolin. Set aside.

  • Charred Pumpkin:

  • 1.

    Slice two pieces of pumpkin to approximately 8mm thick, and cut into wedges.

  • 2.

    In a hot pan, add a little oil and then add wedges of pumpkin. Weigh down with another pan to keep flat.

  • 3.

    Once charred and slightly softened, remove from heat and set aside.

  • Pumpkin Puree:

  • 1.

    Grate the remaining pumpkin and sweat in a pot with 75 gram of butter and a dash of cream for five minutes.

  • 2.

    Once soft, add another dash of cream and turn onto low heat. Allow to simmer for another five minutes. Season, remove and blitz with hand mixer till smooth. Set aside.

  • Granola:

  • 1.

    Toast pepitas and oats in 175 degree celsius oven for six minutes.

  • 2.

    Season with pink salt then add 1 tablespoon of Ocean Spray Craisins

  • Gel:

  • 1.

    Blitz remaining Ocean Spray® Jellied Cranberry Sauce with a hand mixer and then place in a squeeze bottle.

  • Quail:

  • 1.

    Place quail legs in pan on a moderate heat and colour skin. Cook gently till just done and remove from pan.

  • 2.

    Place pan back on a high heat. In a little oil, season the crown and colour the skin, breast side down. Once caramelised, place in 200 degree celsius oven for six minutes. Glaze with the sauce prepared earlier, setting a small amount aside for plating, add legs to pan and return to oven for another six minutes. Allow to rest for five minutes.

  • 3.

    Carve breasts from crown.

  • To Serve:

  • 1.

    Spread puree along centre of plate. Add small piles of granola. Arrange quail on top of the puree in the centre of the plate.

  • 2.

    Refresh shaved pumpkin in boiling water for 5 seconds, roll and add to plate.

  • 3.

    Top with charred pumpkin pieces. Add cranberry gel. Dress with sauce.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 2292kj
  • Fat Total 195g
  • Saturated Fat 102g
  • Protein 55g
  • Carbohydrate 95g
  • Sugar 19g
  • Sodium 2678mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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