Whole Spanish Quail with Chorizo and Green Bean Salad
Recipe by Game Farm
Serves 4
Ingredients
Method
Whole spanish quail with chorizo and green bean salad
4 pack gourmet quail
1 tbsp (20 ml) garlic oil
1/2 tsp (.5 gm) freshly ground pepper
1 tsp (2 gm) smoked paprika
Salad: Canola oil spray
1 chorizo sausage, thinly sliced
1 onion, cut into thin wedges
1 bulb baby Fennel, trimmed and thinly sliced
200 gm green beans, trimmed and blanched
1 roasted red pepper, thinly sliced (store purchased)
50 gm pitted green olives, halved
Dressing
1 tbsp (20 ml) extra virgin oil
1 tbsp (20 ml) sherry vinegar (balsamic is okay if unavailable)
1 tbsp pomegranate seeds (optional if available at supermarkets)
1 tsp (1 gm) sea salt
Whole spanish quail with chorizo and green bean salad
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
Dressing
To make dressing combine extra virgin olive oil, sherry vinegar, pomegranate seeds and salt and in a small bowl
