2 tbsp Bitton Orange Jelly (or honey mixed with some orange zest and juice)
2 cups shaved fennel bulb
1 orange, skin and pith removed, segmented and diced
1/2 bunch fresh chives, finely sliced
Juice of half a lemon
2 tbsp olive oil
Sea salt and white pepper
Method
Place a large heavy based, frying pan over a medium high heat and add the olive oil. When the oil is hot, add the quail breasts, skin side down and cook for 2 to 3 minutes. Turn and cook the other side 2-3 mins or until cooked. Remove and set aside
Meanwhile, place all the salad ingredients into a ceramic bowl and mice well. Season to taste
To serve, slice the quail into thin slices. Place a row of Chinese spoons onto a long platter and add a spoonful of the salad onto each one. Top with a slice of the quail and serve as a canape
