Orange Caramelised Breast of Quail with Salad of Cherry Tomatoes Cucumber Fetta Spanish Onion and Parsley
Serves:  4
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
Spanish
777
Recipe by: Game Farm
Credit: David Bitton
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Orange Caramelised Breast of Quail with Salad of Cherry Tomatoes Cucumber Fetta Spanish Onion and Parsley
Ingredients:
Orange Caramelised Breast of Quail with Salad of Cherry Tomatoes Cucumber Fetta Spanish Onion and Parsley
Method:
Orange Caramelised Breast of Quail with Salad of Cherry Tomatoes Cucumber Fetta Spanish Onion and Parsley
  1. Place the Game Farm Quail Breasts in a large ceramic bowl and drizzle over the Bitton Orange Jelly, making sure you cover all breasts especially on the skin. Cover and set aside
  2. Preheat the barbecue. Meanwhile, for the salad, place all the ingredients except the fetta cheese and the Bitton Lemon Dressing into a bowl and gently toss
  3. Place each Quail Breast Fillet skin-side down onto the hot plate of your preheated barbecue. Cook for 2 to 3 minutes, until the skin is crispy and caramelised, then turn and cook for a further 2 minutes, basting with the Bitton Orange Jelly as you go. Allow to rest for 5 minutes then slice into halves
  4. To serve: add the crumbled fetta, quail and dressing to the salad and toss gently. Place a generous amount of the salad onto each plate making sure everyone gets a bit of everything. Serve immediately with a nice crusty Italian style bread
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