Name: Caramelised Quail with Orange and Fennel Salad
Ingredients: 20 quail breast fillets, skin on; 2 tbsp olive oil; 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

20 quail breast fillets, skin on
2 tbsp olive oil
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

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

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

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

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