These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
Recipe courtesy of Cookworks
Total:
25 min
Active:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

Toasted Quinoa with Prosciutto:
Date and Fig Chutney:

Directions

Special equipment: large heavy bottomed ovenproof skillet

Preheat the oven to 400 degrees F. 

Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper. 

Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.

Toasted Quinoa with Prosciutto:

Heat the butter and olive oil in a skillet over medium heat. 

Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender. 

Remove from the heat and stir in the prosciutto, thyme and lemon zest.

Yield: 6 servings 

Preparation Time: 15 minutes 

Cooking Time: 40 minutes

Date and Fig Chutney:

Place the cider, white wine vinegar and brown sugar together in a stainless steel pot. 

Bring to a boil, stirring until the sugar has dissolved. 

Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed. 

Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes. 

The chutney will keep for several weeks stored in the refrigerator in an airtight container. 

Cook's Note

An ivory colored grain high in protein and unsaturated fats. It can be purchased in natural food stores. Fresh cured and air-dried Italian ham

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