serves
1
prep
30 minutes
cook
20 minutes
difficulty
Easy
serves
1
people
preparation
30
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 2 butterflied quails
- salt and pepper
- ¼ cup raisins
- 6 baby carrots, blanched, sliced in half (mixture of purple and orange)
- 2 tbsp butter
- 2 tbsp honey
- 2 shallots, diced
- ¼ cup pine nuts
- 75 ml verjuice
- ¼ cup seedless grapes, halved
- ¼ cup mint leaves
- ¼ cup flat-leaf parsley, chopped
- extra virgin olive oil
Drink Sorrenberg Gamay 2011, Beechworth, Vic
Instructions
Heat some oil in a pan. Season each quail with salt and pepper, then pan-fry for 3 minutes on each side, or until cooked to medium. Keep warm.
Soak the raisins in just boiled water for 10 minutes. Set aside.
Heat some oil in a pan and add the carrots. Add the butter and toss. Add 1 tablespoon of the honey. Continue to stir until caramelised. Season with salt and pepper. Remove from the pan and keep warm.
To make the dressing, wipe out the quail pan and add some oil. Add the shallots and cook gently until translucent. Add the pine nuts and toss until browned. Add the verjuice and bring to a boil. Add the remaining honey, raisins and grapes.
Cut the quail into 4 pieces and toss in a bowl with the carrots, mint, parsley, half the dressing and a good dose of olive oil. To serve, arrange onto 2 plates and drizzle with the remaining dressing.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
