Honey-glazed quail with Waldorf salad

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

Moderately easy

Serves 6

Preparation and cooking times

Cook time

Cook 20 mins

30 mins plus 1 hour marinating
Freezable

raw marinated quail can be frozen

Method

  1. 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.
  2. 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.
  3. 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 23g, carbohydrate 11g, fat 18 g, saturated fat 4g, fibre 0g, sugar 11g, salt 0.21 g

Recipe from Good Food magazine, January 2009.

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Latest comments and suggestions

  • 04 June 2011

    Carolyn rated and commented on this recipe

    5 stars

    Lovely and moist quails.

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Cook time

Cook 20 mins

30 mins plus 1 hour marinating
Freezable

raw marinated quail can be frozen

Ingredients

FOR THE MARINADE AND GLAZE

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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PER SERVING

295 kcalories, protein 23g, carbohydrate 11g, fat 18 g, saturated fat 4g, fibre 0g, sugar 11g, salt 0.21 g

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