Grilled quail salad with Madeira

Preparation time: about 30 minutes, plus at least 4 hours marinating

Cooking time: 10–12 minutes

 

8 quails

250 g bulb fennel, trimmed and very finely chopped

200 g mushrooms, such as shiitake or chestnut, thinly sliced

21/4 cups (205 g) bean sprouts, trimmed

2 tablespoons fresh thyme leaves

mixed salad leaves

 

2/3 cup (170 ml) Madeira

1 tablespoon extra virgin olive oil

1 large clove garlic, crushed

1 large sprig of fresh thyme

1 large bay leaf

4 juniper berries, lightly crushed

 

4 tablespoons walnut oil or extra virgin olive oil

11/2 tablespoons white wine vinegar

1/2 teaspoon Dijon mustard

pinch of caster sugar

salt and pepper

 

2 spring onions, chopped

sprigs of fresh thyme

 

 

1. To spatchcock the quails, use poultry shears or a knife to cut up one side of the backbone, then cut out the backbone altogether. Open out each quail, skin side up, on the chopping board and press down firmly with the palm of your hand to flatten. Carefully remove the skin from each quail.

 

2. Place all the marinade ingredients in a glass dish or bowl large enough to hold the quail in a single layer. Add the quails and turn them over so they are well coated. Leave them breast side down. Cover and marinate at cool room temperature for 4 hours, or up to 12 hours in the refrigerator.

 

3. To make the dressing, place all the ingredients in a small screw-top jar and shake until well blended. Set aside.

 

4. Preheat the grill to high. Lift the quails out of the marinade. Weave 2 parallel skewers through each bird to hold it flat. (If you are using long skewers, thread 2 quails on each pair of skewers.)

 

5. Place the quails on the grill rack, 15 cm from the heat, and grill for 10–12 minutes, basting frequently with the remaining marinade and turning once. To test if the quails are cooked, cut a small slit in the meaty part of the thigh – if the juices run clear, the quails are done.

 

6. Meanwhile, combine the fennel, mushrooms, bean sprouts and thyme in a mixing bowl. Shake the dressing, then pour over the vegetables and toss until well coated. Divide the mixed salad leaves among 4 plates and top with the dressed vegetables.

 

7. Remove the skewers from the quails. Place 2 quails on each bed of vegetables, garnish with spring onions and thyme sprigs, and serve.

 

Each serving provides 1256 kJ, 300 kcal, 19 g protein, 19 g fat (1.5 g saturated fat), 5.5 g carbohydrate (4.5 g sugars), 3 g fibre