24 seedless red grapes (midnight beauties are good)
Method
Using kitchen scissors or a knife cut up either side of the back bone right through the neck opening of the quails
Drop the backbone into a bowl. Open out the bird skin side down, remove and offal or loose insides of the cavity if still present and add to the bowl
With a knife or clean fingers run down the inside of the breast pushing against the bone each side until you reach the centre, gently remove the breast bones, leaving the legs intact
Rinse the bird under cold water, and then pat it dry with kitchen paper and reserve
Place birds and lay flat, skin side up on a greased tray ready to grill, place equal amounts of butter and cinnamon on each bird and season with sea salt and pepper to your taste
Add red grapes and place under a hot grill for 7 minutes or until cooked
Almond Salad
Ingredients
60 ml (1/4 cup) extra virgin olive oil
1 tbsp apple cider vinegar
sea salt and cracked black pepper to taste
80 gm wild rocket, washed
80 gm feta cheese, crumbled
40 smoked almonds, roughly chopped
Method
For the dressing combine extra virgin olive oil, apple cider vinegar and black pepper to taste in a large bowl
Combine rocket, feta and smoked almonds in a separate bowl
Add a little dressing and toss to combine. When quail and grapes are done, add to the dressing and mix well, allow the birds to rest and soak up the flavour
Place salad on plates and top with quail and remaining dressing
