Honey-glazed quail with Waldorf salad

Honey-glazed quail with Waldorf salad

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(2 ratings)

Cook: 20 mins 30 mins plus 1 hour marinating

More effort

Serves 6
This makes an impressive starter for a celebration menu - but you won't be tied to the stove all night

Nutrition and extra info

  • Raw marinated quail can be frozen

Nutrition: per serving

  • kcal295
  • fat18g
  • saturates4g
  • carbs11g
  • sugars11g
  • fibre0g
  • protein23g
  • salt0.21g
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Ingredients

  • 6 quail, spatchcocked

    Quail

    kway-ell

    Originally native to the Middle East, quail are now found across Europe. It's a small bird,…

For the marinade and glaze

  • 100ml balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tbsp red wine vinegar
  • 3 tbsp clear honey
  • 2 fresh thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

For the waldorf salad

  • 2 heads Baby Gem lettuce, separated into leaves
  • 1 apple, finely sliced

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 tbsp chopped toasted walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 2 celery sticks, finely diced

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 tbsp freshly chopped chives, plus extra for serving
  • 1 tbsp mayonnaise

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.

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Comments (1)

carolyn12's picture
5

Lovely and moist quails.

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