A visit to Rannoch Farm today reminded me how lucky we are on the Tasman Peninsula with our access to beautiful produce. Bruce at Rannoch farm is happy to do farm gate sales by arrangement but call first to make sure he has the product available. The boned quail are simple to cook, either pan fry or BBQ and they take under ten minutes to cook. Serve with a salad for a simple but impressive evening meal.
This is a recipe from my 2014 recipe calendar
4 partially boned quail (leg and wing bone in)
2 cups of salad leaves
150 grams of blue cheese
100 grams walnuts
2 medium apples
20 ml white wine vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
40 ml olive oil
To make the dressing mix all ingredients together (put them in a jar with a lid and give a good shake).
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 . Or skin side down on a medium heat on the BBQ with the lid closed for about 10 minutes.
To make the salad, chop the walnuts and cheese and slice the apple, toss altogether with the leaves and half of the dressing. Serve immediately with the hot quail and the rest of the dressing on top of the quail.