Roast & marinated quail with warm spring vegetable salad
This elegant, restaurant-style main course makes the most of seasonal spring vegetables
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 30 mins
- Heat oven to 200C/180C fan/gas 6. Mix the marinade ingredients in a shallow bowl and set aside. Season the quail inside and out with salt and pepper. Heat the oil in an ovenproof frying pan, then brown the quail well on all sides. Add the butter and baste the quail. Then pop into the oven for 10 mins. Leave the quail to rest for a few mins until just cool enough to handle.
- Using a large serrated knife, carefully halve each quail straight down the middle, then submerge in the marinade and leave to rest while you make the rest of the dish.
- For the potato salad, mix the crème fraîche, mascarpone, vinegar and spring onions with some salt and pepper. Set aside. Heat the oil in a frying pan and sizzle the potatoes for about 5-10 mins, tossing occasionally until golden.
- Tip the hot potatoes into a bowl and fold through the crème fraîche mixture to bind and dress them. Set aside.
- Snap the tough ends off the asparagus, peel the stalks, then cut each spear in half at an angle. Bring a large pan of salted water to the boil.
- Cook the asparagus in the boiling water for 2 mins until tender but retaining a slight crunch. Drain well. Place in a small bowl and, while still steaming hot, spoon over and toss through a couple tbsp of the marinade. You are now ready to serve.
- Spoon half the potato salad into the centre of a large dinner plate. Lift the quail from the marinade and lay 2 halves, breasts facing inwards, on top of the potato salad. Scatter the leaves evenly around the edge of the plate. Tuck the asparagus spears in a circular fashion among the salad leaves with the tips pointing out. Coat the quail and drizzle the leaves with a little more of the marinade, then serve.
Oven-ready quail
Oven-ready quail are now available from most good supermarkets as well as butchers and farmers' markets. Look for plump birds without any bruising or dry patches of skin.
Get ahead
The marinade can be used to glaze duck breasts or as a dressing for oriental salads. If you want to make it in advance, it will keep in the fridge for 3-4 days - just stir before use.
PER SERVING
718 kcalories, protein 34g, carbohydrate 31g, fat 51 g, saturated fat 16g, fibre 4g, sugar 8g, salt 1.41 g
Recipe from Good Food magazine, April 2010.
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Ingredients
- 2 oven-ready quails (See tip at end of recipe)
- 1 tbsp olive oil
- small knob of butter
- 10-12 asparagus spears
- 2 handfuls salad leaves (I use frisée)
FOR THE MARINADE AND DRESSING
- 2 tbsp clear honey
- 1 tsp English mustard
- 4 tbsp soy sauce
- 1 tbsp sherry vinegar
- 5 tbsp vegetable oil
- 3 tbsp sesame oil
FOR THE POTATO SALAD
- 2 tbsp crème fraîche
- 2 tbsp mascarpone
- 1 tbsp white wine vinegar
- 2 spring onions , finely sliced
- 1 tbsp olive oil
- 300g new potatoes , cooked, then peeled and halved
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 30 mins
Ingredients
- 2 oven-ready quails (See tip at end of recipe)
- 1 tbsp olive oil
- small knob of butter
- 10-12 asparagus spears
- 2 handfuls salad leaves (I use frisée)
FOR THE MARINADE AND DRESSING
- 2 tbsp clear honey
- 1 tsp English mustard
- 4 tbsp soy sauce
- 1 tbsp sherry vinegar
- 5 tbsp vegetable oil
- 3 tbsp sesame oil
FOR THE POTATO SALAD
- 2 tbsp crème fraîche
- 2 tbsp mascarpone
- 1 tbsp white wine vinegar
- 2 spring onions , finely sliced
- 1 tbsp olive oil
- 300g new potatoes , cooked, then peeled and halved
PER SERVING
718 kcalories, protein 34g, carbohydrate 31g, fat 51 g, saturated fat 16g, fibre 4g, sugar 8g, salt 1.41 g
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07 February 2011
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