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Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month November 2019

Quail breast with turnips, mushrooms and emmer

For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare your meal yourself, it will be a pleasure for the teams of the Schick Restaurants to spoil you with culinary treats all around…

In November 2019 – a recipe by Gerasimos Kavalieris – chef of the decorated Restaurant “Das Schick”:

Quail breast with turnips, mushrooms and emmer

Ingredients for 4 persons

4 pcs quail breast
1 sprig of thyme
1 clove of garlic
2 tbsp butter
sea salt, pepper

200 g Emmer rice
500 ml vegetable soup
1 tbsp olive oil
1 shallot, peeled & finely chopped
1 clove of garlic, peeled & finely chopped
2 tbsp grated Parmesan cheese
1 tbsp crème fraîche
1 tsp freshly chopped herbs (parsley, chervil)
sea salt, pepper, nutmeg

200 g various mushrooms
olive oil
thyme, rosemary
sea salt, pepper

200 g turnips (red beet, chioggia or yellow turnip)
sea salt
1 pinch caraway whole
1 tbsp olive oil


Season quail breasts with salt & pepper. Melt the butter in a pan, add thyme and garlic and fry the quail breasts on the skin side for 2 minutes. Remove from the pan and cook in the preheated oven (175°C) for 4-5 minutes. Take them out and let them rest for 3-4 minutes before serving.

Rinse Emmer rice, simmer with vegetable soup for 15 minutes and then cover and finish cooking for 5-10 minutes at low heat.
Sweat olive oil with shallots and garlic in a saucepan, add boiled emmer and season with salt, pepper and nutmeg. Finish with crème fraîche, parmesan & herbs.

Carefully clean the mushrooms with a brush, cut as desired and sauté in a pan with olive oil, thyme and rosemary. Season with salt and pepper.

Rub turnips with olive oil, salt & caraway seeds, wrap in aluminium foil and cook in the oven according to size.
Then peel, cut as desired and season with sea salt and pepper.

Good success!

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