Month: March 2013

Smoked quail caesar salad

~ Eloise Emmett ~ Leave a comment

4 smoked quail
4 eggs (6 total recipe)
2 rashers bacon
4 thick slices bread
1 teaspoon oil
2 cos lettuce
½ cup parmesan cheese
1 clove garlic anchovies (to your taste)

Dressing
1 egg yolk
1 egg
1 clove garlic
1 tablespoon basil 1 tablespoon white vinegar
4 anchovies
pinch pepper
1/2 cup oil

To make the dressing: In a blender add all the ingredients apart from the oil and blend, then while still blending add oil in a slow thin drizzle to form a thick creamy dressing.

Wash and drain the lettuce and break it up into large pieces.

Cut the bacon into 5ml strips and fry in a frying pan until crispy and drain the fat off on some paper towel.

To make the croutons, remove the crusts from the bread and cut the bread into 1 cm cubes fry in a pan with the oil until golden brown all over.

Boil the eggs for about 6 minutes so that they are soft boiled, cool, peel and slice

Shave the parmesan

Take the quail from the bones and cut into small pieces

When ready to serve, dress the lettuce in some of the dressing and put this in four bowls, arrange the quail, croutons, bacon ,cheese, eggs and anchovies if you like, and extra dressing in the four bowls and serve immediately

DPP_86

 

Grilled quail with raspberry vinegar marinated berries

~ Eloise Emmett ~ Leave a comment

Today we visited the Rannoch quail farm on the Nubeena back road, the views all the way over the back road from Koonya, of the ocean, bush and pasture are spectacular. Bruce at the quail farm is happy to sell his quail at the farm gate to the public, but keep in mind it is a working farm, so call ahead to see if he is about and not to busy (0362502387). If your lucky like I was today, he might have some seconds, which basically have not been boned properly, like one leg unattached or a small nick in the breast meat, not suitable for a restaurant but perfect for me on a Tuesday night for $3 each. They also sell them in other sizes, smoked quail and whole birds with the bone in.

I cooked it on the flat grill of the barbie with a very simple salad using the beautiful fresh berries which soon wont be availabe.

DPP_73

Bruce and a couple of his quails.

 

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

60 ml oil
30 ml raspberry vinegar
teaspoon sugar

2 punnets berries (a mix of strawberries, raspberries, blackberries or blueberries)

2 cup salad leaves

 

Bring sugar and vinegar to boil in a pot and dissolve sugar. Add oil and cool

Cut berries and marinate in raspberry vinegar mix.

To cook quail season with the salt and pepper and seal skin side down in a hot pan, finish cooking in moderate oven about 10 minutes. Or skin side down on a medium heat on the BBQ with the lid closed for about 10 minutes.

Serve immediately on the berries tossed with the salad leaves

DPP_79