Ingredients Jump to Instructions ↓

  1. 8 quail

  2. 250 g (9 oz) bulb fennel, trimmed and very finely chopped

  3. 200 g (7 oz) mushrooms, such as shiitake or chestnut, thinly sliced

  4. 200 g (7 oz) bean sprouts

  5. 2 tbsp fresh thyme leaves

  6. mixed salad leaves

  7. Madeira marinade:

  8. 175 ml (6 fl oz) Madeira

  9. 1 tbsp extra virgin olive oil

  10. 1 large garlic clove, crushed

  11. 1 large sprig of fresh thyme

  12. 1 large bay leaf

  13. 4 juniper berries, lightly crushed

  14. Vinaigrette dressing:

  15. 4 tbsp walnut oil or extra virgin olive oil

  16. 1 1/2 tbsp white wine vinegar

  17. 1/2 tsp Dijon mustard

  18. pinch of caster sugar

  19. salt and pepper

  20. To garnish:

  21. 2 spring onions, chopped

  22. sprigs of fresh thyme

Instructions Jump to Ingredients ↑

  1. To spatchcock the birds, use poultry shears or a knife to cut up one side of the backbone, then cut out the backbone altogether. Open out each bird, skin side up, on the chopping board and press down firmly with the palm of your hand to flatten. Carefully remove the skin from each bird.

  2. Place all the marinade ingredients in a glass dish or bowl large enough to hold the quail in a single layer. Add the quail and turn them over so they are well coated. Leave them breast side down. Cover and marinate at cool room temperature for 4 hours, or up to 12 hours in the refrigerator.

  3. To make the dressing, place all the ingredients in a small screw-top jar and shake until well blended. Set aside.

  4. Preheat the grill to high. Lift the quail out of the marinade. Weave 2 parallel skewers through each bird to hold it flat. (If you are using long skewers, thread 2 birds on each pair of skewers.)

  5. Place the birds on the grill rack, 15 cm (6 in) from the heat, and grill for 10–12 minutes, basting frequently with the remaining marinade and turning once. To test if the quail are cooked, cut a small slit in the meaty part of the thigh – if the juices run clear, the quail are done.

  6. Meanwhile, combine the fennel, mushrooms, bean sprouts and thyme in a mixing bowl. Shake the dressing, then pour over the vegetables and toss until well coated. Divide the mixed salad leaves among 4 plates and top with the dressed vegetables.

  7. Remove the skewers from the quail. Place 2 quail on each bed of vegetables, garnish with spring onions and thyme sprigs, and serve.


Send feedback