Rannoch Farm Quail with a quinoa, citrus and herb salad

At this time of year, I am not harvesting a lot from my garden but I do have a lot of mint and parsley, some silver beet and lemons on my tree!! An absolute miracle, this lemon tree at little Norfolk Bay started out its life in a pot on my deck at my home at Dodges Ferry and then moved to Taranna. Anyway after a few tough years with the wildlife this tree is finely producing a few lemons! So exciting!

I’ve always found quinoa an interesting grain to cook with, some suggest serving it in place of rice. The quinoa is Tasmanian grown and nutrient dense, so of course I want to cook with it. But I have found it a bit too strong in flavour used in place of rice, on the side of a stew or curry. It is a popular grain of choice for salads and and when served in a good ratio, delicious. This salad, simple citrus and fresh herbs with a good dash of a robust peppery Extra Virgin Olive oil, I used Lauriston Grove Frantoio, mix well with the strong flavoured quinoa beautifully.

I am working towards producing The Tasmania Pantry 2 Cookbook in 2020, it’s great to test my new recipes out on my guests at Little Norfolk Bay for the Indulgence Weekends and Events, and this recipe was very well received last weekend!

Quail from Rannoch Farm is always great, it’s not at all hard to cook and easy to cook on the BBQ. Bruce the farm owner and I have a difference of opinion on how long to cook the little boned butterflied birds, I don’t mind them slightly pink. If cooking them is not something you feel comfortable doing or you have a lot of guests to feed and you don’t want the pressure, then purchase the smoked quail, an exceptional product!

4 Rannoch Farm Quail Boned and butterflied
2 tablespoons EVVO (I used Lauriston Grove Frantoio)

1 lemon
2 oranges
small clove garlic
8 large mint leaves
4 small silver beet leaves (or spinach or lettuce)
2 tablespoons parsley
sea salt
pepper
1 cup cooked quinoa (I use the kindred organics)- cooked to the packet directions and cooled.

To make the salad segment the oranges and lemons or simply peel the fruit and dice the flesh up, depending on how fancy you are feeling. Mix in the crushed garlic clove, sliced mint, parsley and silver beet leaves then mix in the cooked and cooled quinoa and dress with one tablespoon of the olive oil and a good pinch of cracked black pepper and sea salt.

To cook the quail, heat a heavy based pan to a medium high heat and add the remaining EVOO and add the quail skin side down, turn once or twice mostly skin side down  and lower the heat, cook for about 6 minutes until the birds are just cooked through. Serve the hot birds with the salad.

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I served this quail last weekend for our Indulgence Weekend 7 course degustation dinner and as pictured above as part of our Sunday Lunch, sharing platter style. chalet 4

Only 3 Indulgence weekend dates left for 2019 and one is next weekend 4th-6th October! Or choose the one night on the Saturday night and 7 course dinner option. I will be listing dates for more Sunday Lunch events soon.

www.littlenorfolkbayeventsandchalets.com 

SPRING at Little Norfolk Bay Events and Chalets

spring

*SUNDAY LUNCH*

The first of regular dining in our event House for Spring and Summer. A lazy Sunday lunch of 3 courses, served sharing style $49 per person. There will also be a select small plates menu. We are licensed and will have local wines and beers available.

Menu (may change slightly before Sunday)
Entrée: soup, fresh breads, pate and picky bits
Main: Wallaby Ragout and Cauliflower Polenta, Fish Lasagne, Octopus salad, Quail with a Quinoa, citrus and mint salad, and local veggies
Dessert: Quince and Apple Crumble

$49 per person served sharing platters. Bookings Please to Eloise 0416220505 littlenorfolkbay@gmail.com

 

*INDULGENCE WEEKENDS*
Our speciality! Read recent reviews on trip advisor we love hosting these weekends as much as our guests love experiencing them.

2 nights in a Luxury Spa Chalet
welcome drinks and canapes left in your chalet
a simple home style meal in your chalet the first night
a special 7 course Tasmanian Dinner in the Event House on the Saturday night with wines or drinks
a full cooked breakfast with tea, coffee and juice on the Sunday

$680 per couple
or $440 for the Saturday night only with the dinner per couple
extra charges apply for a third person in the chalet

Friday 20th September to Sunday 22nd September
Friday 4th October to Sunday 6th October
Friday 1st November to Sunday 3rd November
Friday 22nd November to Sunday 24th November

*WORKSHOPS*
Friday 27th September- Phone Photography and food-styling
Friday 18th October -Bread Baking
Friday 1st November -Tasman Peninsula cooking
Friday 29th November – Seafood cooking

click through to my online store to book

*BREAD BAKING RETREAT*

The last baking retreat was brilliant, a full weekend baking and learning to make sourdough, croissants and other foods. all meals and drinks included.

18th-20th October

click through to my online store to book

*WEEKNIGHT ACCOMMODATION SPECIAL*

we will pop one of ready to heat meals such as our Seafood Lasagne in the refrigerator for guests to heat at their convenience and a bottle of Tasmanian wine for very weeknight (Sunday to Thursday) accommodation booking. Only available to booking booked directly with us through our website, please message MEAL when booking. http://www.littlenorfolkbayeventsandchalets.com

Book now button

 

Hobart Fine Food Awards 2019

dave and annette

Pictured: Annette Emmett and Richard Langdon Best exhibit in show winner Dave Deacon

There were nearly 1000 entries in this years awards. Over 50 judges judge the food over 4 days. The awards are run by the Hobart Agricultural society at the Hobart Showgrounds and a volunteer committee made up of myself, Annette Emmett the chair, Henry Burbury who runs the pantry probably the biggest job out there. Henry has been on the committee since it started 23 years ago!! Barry Stubbs, Richard Weston, Barbara and Sally Tame

There are 18 catering at the awards spread along the grand pavilion at the Showgrounds including, Olive oil, coffee, tea, beverages, savoury preserves, sweet preserves, sweet baked, savoury baked, seafood, delicatessen, dairy, goat and other dairy, ice cream, breads, other products. A category for all foods, if it sold commercially it can entered! Of each of these categories a champion and reserve champion are chosen from the top golds in each category based on the highest points.

Then a group of 5 judges need to judge who is the Richard Langdon best exhibit in show and the best Tasmanian exhibit in show. This is a hard job we are choosing between 18 perfect or near perfect products!

This year the Richard Langdon trophy was won by David Deacon with a gorgeous chutney “Kiwi Dave’s Bombay Brinjal” (I’m onto my third jar) it was good to see the award has helped him get his chutney on the shelves at Hill Street Grocer!!