Whole Spanish Quail with Chorizo and Green Bean Salad

Whole spanish quail with chorizo and green bean salad

Ingredients

Method

The Day before
Clean the quail in cold water, cavity included and pat dry. Combine garlic oil, pepper and smoked paprika. Brush marinade over the whole quails and marinate overnight
On the Day
Preheat oven to 200°C
Place quail in a baking dish and bake for 20 to 25 minutes, depending on the size of the quail. Allow to rest for 10 minutes
Spray a heavy based saucepan with canola spray. Saute chorizo and onion
Add fennel and cook until tender. Add blanced beans, red peppers and olives and cook until warmed through. Add dressing and toss to combine
Serve the quail on the warm salad

Tips & Hints

To blanch beans, cook beans in a saucepan of boiling water, Cook for 2 minutes or until they turn bright green, Drain and rinse under cold running water

Dressing

Ingredients

Method

To make dressing combine extra virgin olive oil, sherry vinegar, pomegranate seeds and salt and in a small bowl