Warm Quail Salad
Photography by Aaron McLean.
Serves: 4
INGREDIENTS
4 quail
long strips of zest from 1 orange
sprigs of thyme
olive oil
Dressing
1⁄4 cup olive oil
juice from 1 orange
finely grated zest and juice 1 lemon
2 cloves garlic, crushed
sea salt and freshly ground pepper
Salad
1 fennel bulb
2 cups picked watercress
1 small cos lettuce, ripped
1 orange, peeled and sliced
1⁄4 cup walnuts, toasted
1⁄2 cup dried cranberries
METHOD
Preheat the oven to 180°C.
Quail: Season the cavities of the quail and stuff with the orange zest and thyme. Tie the legs with kitchen string to secure. Rub with olive oil and season.
Place in a baking dish and roast for 25 minutes. Remove to a plate, cover loosely and rest for 20 minutes.
Dressing: Whisk the olive oil, orange and lemon juice, lemon zest and the garlic in a large, shallow dish. Season.
Cut the quail in half through the backbone and breast, then cut in half again to give you 4 pieces. Discard the thyme and orange zest. Add the quail to the dressing, along with any resting juices, and turn to coat. Leave for 10 minutes.
To serve: Slice the fennel thinly. Add to the quail, along with all the remaining ingredients, turning gently to combine. Transfer to a platter and serve with lots of crusty bread.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.