Ingredients
2 320g jumbo quail
40ml Vino Cotto
to season salt flakes and freshly ground black pepper
Barley Salad
1 cup currants
60ml Verjuice
1 cup barley yields 1 cup of cooked barley
1 cup almonds roasted
1 cup parsley chopped
20ml almond oil
1 lemon zested
1 tbspn lemon juice
3 slices Seville Oranges in Spiced Verjuice Syrup cut into 1/8ths
to serve rocket
2 320g jumbo quail
40ml Vino Cotto
to season salt flakes and freshly ground black pepper
Barley Salad
1 cup currants
60ml Verjuice
1 cup barley yields 1 cup of cooked barley
1 cup almonds roasted
1 cup parsley chopped
20ml almond oil
1 lemon zested
1 tbspn lemon juice
3 slices Seville Oranges in Spiced Verjuice Syrup cut into 1/8ths
to serve rocket
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
QUAIL
1
Spatchcock quail by cutting up the spine and flattening out with your hand firmly.
2
Marinade in two tables spoons of Vino Cotto and two tablespoons of Extra Virgin Olive Oil for at least one hour.
3
Turn half way through so both sides of quail come into contact with the marinade.
4
Cook for six minutes on back which will caramelise very quickly but almost cook through. Turn over onto breast for the last two minutes.
5
Drizzle with balance of Extra Virgin Olive Oil and rest upside down.
BARLEY SALAD
6
Place currants in a bowl with Verjuice to re hydrate.
7
Cover raw barley with cold water in a pan, bring to boil and then reduce to simmer and cook for forty to fifty minutes. Add all other ingredients and season.
8
Serve the quail with all the juices and a finger bowl with the barley salad and fresh rocket.
QUAIL
1
Spatchcock quail by cutting up the spine and flattening out with your hand firmly.
2
Marinade in two tables spoons of Vino Cotto and two tablespoons of Extra Virgin Olive Oil for at least one hour.
3
Turn half way through so both sides of quail come into contact with the marinade.
4
Cook for six minutes on back which will caramelise very quickly but almost cook through. Turn over onto breast for the last two minutes.
5
Drizzle with balance of Extra Virgin Olive Oil and rest upside down.
BARLEY SALAD
6
Place currants in a bowl with Verjuice to re hydrate.
7
Cover raw barley with cold water in a pan, bring to boil and then reduce to simmer and cook for forty to fifty minutes. Add all other ingredients and season.
8
Serve the quail with all the juices and a finger bowl with the barley salad and fresh rocket.
