Spice-rubbed Quail

with daikon and green bean salad

Spice-rubbed Quail

with daikon and green bean salad
Method
 Serves 4

 

Marinade

Combine all ingredients. Place quail in a shallow dish and pour marinade over. Refrigerate for at least 6 hours, preferably overnight. Preheat your oven to 200°C.

Dressing

Whisk all ingredients together (except 1 tablespoon sesame seeds) and set aside.

Salad

Combine all ingredients in a large bowl.

To Serve

Take the quail out of the fridge and heat your BBQ grill to medium. Grill quail for 1-2 minutes either side then transfer to preheated oven for 3 minutes until slightly pink inside.

Remove quail. While quail is resting, add 2 tablespoons of dressing to the salad and toss to combine.

Transfer salad to serving platter. Arrange quail on top, drizzle with remaining dressing and sprinkle reserved sesame seeds over to finish.

 


Local Ingredient: Gawler River Quails

Wine pairing: Pauletts 2008 Polish Hill River Aged Release Riesling


 

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