Name: Orange Caramelised Breast of Quail with Salad of Cherry Tomatoes Cucumber Fetta Spanish Onion and Parsley
Ingredients: 400g Game Farm Quail Breasts; 4 tbsp Bitton Orange jelly; 1 punnet cherry tomatoes, halved; 10 sprigs fresh asparagus, trimmed, blanched and cut into 2cm pieces; 1/2 telegraph cucumber, sliced in half lengthways then cut into 1 cm pieces; 1/2 Spanish onion, finely sliced; 100g fetta cheese, crumbled; 1/2 bunch fresh parsley, whole leaves only; 2 tbsp Bitton Lemon Dressing; Sea salt and freshly cracked black pepper

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Place the Game Farm Quail Breasts in a large ceramic bowl and drizzle over the Bitton Orange Jelly, making sure you cover all breasts especially on the skin. Cover and set aside
Preheat the barbecue. Meanwhile, for the salad, place all the ingredients except the fetta cheese and the Bitton Lemon Dressing into a bowl and gently toss
Place each Quail Breast Fillet skin-side down onto the hot plate of your preheated barbecue. Cook for 2 to 3 minutes, until the skin is crispy and caramelised, then turn and cook for a further 2 minutes, basting with the Bitton Orange Jelly as you go. Allow to rest for 5 minutes then slice into halves
To serve: add the crumbled fetta, quail and dressing to the salad and toss gently. Place a generous amount of the salad onto each plate making sure everyone gets a bit of everything. Serve immediately with a nice crusty Italian style bread

Place the Game Farm Quail Breasts in a large ceramic bowl and drizzle over the Bitton Orange Jelly, making sure you cover all breasts especially on the skin. Cover and set aside
Preheat the barbecue. Meanwhile, for the salad, place all the ingredients except the fetta cheese and the Bitton Lemon Dressing into a bowl and gently toss
Place each Quail Breast Fillet skin-side down onto the hot plate of your preheated barbecue. Cook for 2 to 3 minutes, until the skin is crispy and caramelised, then turn and cook for a further 2 minutes, basting with the Bitton Orange Jelly as you go. Allow to rest for 5 minutes then slice into halves
To serve: add the crumbled fetta, quail and dressing to the salad and toss gently. Place a generous amount of the salad onto each plate making sure everyone gets a bit of everything. Serve immediately with a nice crusty Italian style bread

Place the Game Farm Quail Breasts in a large ceramic bowl and drizzle over the Bitton Orange Jelly, making sure you cover all breasts especially on the skin. Cover and set aside
Preheat the barbecue. Meanwhile, for the salad, place all the ingredients except the fetta cheese and the Bitton Lemon Dressing into a bowl and gently toss
Place each Quail Breast Fillet skin-side down onto the hot plate of your preheated barbecue. Cook for 2 to 3 minutes, until the skin is crispy and caramelised, then turn and cook for a further 2 minutes, basting with the Bitton Orange Jelly as you go. Allow to rest for 5 minutes then slice into halves
To serve: add the crumbled fetta, quail and dressing to the salad and toss gently. Place a generous amount of the salad onto each plate making sure everyone gets a bit of everything. Serve immediately with a nice crusty Italian style bread