Maggie Beer

Butterflied Quail with Orange and Barley Salad

Quail

Step 1: Spatchcock quail by cutting up the spine and flattening out with your hand firmly.

Step 2: Marinade in two tables spoons of Vino Cotto and two tablespoons of Extra Virgin Olive Oil for at least one hour.

Step 3: Turn half way through so both sides of quail come into contact with the marinade.

Step 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.

Step 5: Drizzle with balance of Extra Virgin Olive Oil and rest upside down.

Barley Salad

Step 6: Place currants in a bowl with Verjuice to re hydrate.

Step 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.

Step 8: Serve the quail with all the juices and a finger bowl with the barley salad and fresh rocket.

Ingredients

  1. 40ml 2 tbspn Vino Cotto

Barley Salad

  1. 1/4 cup currants
  2. 60ml 1/2 cup Verjuice
  3. 1/2 cup barley yields 1 cup of cooked barley
  4. 1/3 cup almonds roasted
  5. 1/3 cup parsley chopped
  6. 20ml 1 tbspn almond oil
  7. 1 lemon zested
  8. 1 tbspn lemon juice
  9. [unknown amount] 3 slices Seville Oranges in Spiced Verjuice Syrup cut into 1/8ths
  10. to serve rocket

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