entree or light meal · main course

Grilled quail with a pear, parmesan, rocket and apple balsamic dressed salad

qauil pear parm
(Serves four as a entrée or light meal)

4 partially boned quail (leg and wing bone in)
Olive oil
Salt and pepper

2 pears
2 cups rocket leaves
1 cup shaved parmesan

Apple balsamic
300ml apple juice
60ml balsamic vinegar

Turn oven onto 180 degrees C
To make the apple balsamic dressing, reduce the apple juice and balsamic vinegar together in a saucepan on low heat, until about half the original amount remains and is pretty thick. Cool.

To cook quail, season with salt and pepper and seal both sides in a hot pan with a little oil, then finish cooking in a moderate oven(180 degrees) skin side down for about 10 minutes

To serve, slice pear thinly and toss with parmesan, rocket and a drizzle of olive oil, serve immediately with hot quail and dressing drizzled on top

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