- 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
| - 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
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