Warm Quail Salad
Photography by Aaron McLean.
Serves: 4
INGREDIENTS
4 quail
long strips of zest from 1 orange
sprigs of thyme
olive oil
Dressing
1⁄4 cup olive oil
juice from 1 orange
finely grated zest and juice 1 lemon
2 cloves garlic, crushed
sea salt and freshly ground pepper
Salad
1 fennel bulb
2 cups picked watercress
1 small cos lettuce, ripped
1 orange, peeled and sliced
1⁄4 cup walnuts, toasted
1⁄2 cup dried cranberries
METHOD
Preheat the oven to 180°C.
Quail: Season the cavities of the quail and stuff with the orange zest and thyme. Tie the legs with kitchen string to secure. Rub with olive oil and season.
Place in a baking dish and roast for 25 minutes. Remove to a plate, cover loosely and rest for 20 minutes.
Dressing: Whisk the olive oil, orange and lemon juice, lemon zest and the garlic in a large, shallow dish. Season.
Cut the quail in half through the backbone and breast, then cut in half again to give you 4 pieces. Discard the thyme and orange zest. Add the quail to the dressing, along with any resting juices, and turn to coat. Leave for 10 minutes.
To serve: Slice the fennel thinly. Add to the quail, along with all the remaining ingredients, turning gently to combine. Transfer to a platter and serve with lots of crusty bread.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!