Honey-glazed quail with Waldorf salad
This makes an impressive starter for a celebration menu - but you won't be tied to the stove all night
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 20 mins
30 mins plus 1 hour marinating
raw marinated quail can be frozen
- Put the vinegars, honey and thyme sprigs into a bowl; mix well. Tip half the mixture into a large bowl. Add the quails, turn to coat, then cover and leave to marinate for at least 1 hr.
- Heat oven to 200C/fan 180C/gas 6. Heat a griddle over a medium heat, then cook the quails in batches for about 5 mins on each side until nicely charred. Once ready, place them in a roasting tin, then roast for 5 mins. Leave to rest for 5 mins, then brush over the remaining marinade.
- For the salad, arrange the lettuce in 6 Martini glasses (or small bowls). Put the remaining salad ingredients into a bowl and mix well. Divide among the glasses and sprinkle over the extra chives. To serve, divide the quails among 6 plates and serve each with a salad.
PER SERVING
295 kcalories, protein 23.0g, carbohydrate 11.0g, fat 18.0 g, saturated fat 4.0g, fibre 0.0g, sugar 11.0g, salt 0.21 g
Recipe from Good Food magazine, January 2009.
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http://www.bbcgoodfood.com/recipes/8734/
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Ingredients
- 6 quails , spatchcocked
FOR THE MARINADE AND GLAZE
- 100ml balsamic vinegar
- 1 tbsp red wine vinegar
- 3 tbsp clear honey
- 2 fresh thyme sprigs
FOR THE WALDORF SALAD
- 2 heads Baby Gem lettuce , separated into leaves
- 1 apple , finely sliced
- 2 tbsp chopped toasted walnuts
- 2 celery sticks, finely diced
- 1 tbsp freshly chopped chives , plus extra for serving
- 1 tbsp mayonnaise
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2
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 20 mins
30 mins plus 1 hour marinating
raw marinated quail can be frozen
Ingredients
- 6 quails , spatchcocked
FOR THE MARINADE AND GLAZE
- 100ml balsamic vinegar
- 1 tbsp red wine vinegar
- 3 tbsp clear honey
- 2 fresh thyme sprigs
FOR THE WALDORF SALAD
- 2 heads Baby Gem lettuce , separated into leaves
- 1 apple , finely sliced
- 2 tbsp chopped toasted walnuts
- 2 celery sticks, finely diced
- 1 tbsp freshly chopped chives , plus extra for serving
- 1 tbsp mayonnaise
PER SERVING
295 kcalories, protein 23.0g, carbohydrate 11.0g, fat 18.0 g, saturated fat 4.0g, fibre 0.0g, sugar 11.0g, salt 0.21 g
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2011-06-04 13:44:11.699553
Carolyn rated and commented on this recipe
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