Ingredients:
Quail-
- 4 Quail
- 3 Garlic cloves, crushed or thinly sliced and chopped
- 1/2 cup olive oil
- knob of butter
- salt and pepper to taste
- sprig of fresh thyme, roughly chopped
- a few leaves of Tarragon, roughly chopped
- 1.2 lemon, thickly sliced, optional
- 3 or 4 leaves of Cos Lettuce, rolled and chopped into 1 inch strips
- dozen quail eggs, hardboiled and shelled
- 1/2 -3/4 cup parmesan cheese, grated
- 4 slices sourdough or baguette, cut into 1cm cubes
- 6 rashers rindless bacon, cut into thin strips
- olive oil cooking spray
- salt and pepper
- 2 egg yolks
- 1 garlic clove, crushed
- 3 -4 anchovies, sliced thin
- 1 tbsp red wine vinegar
- 2 tspn dijon mustard
- 3/4 cup olive oil
- Butterfly the quail along the backbone. Remove the backbone and spread the quail flat. If you have time, a nice touch is to remove the bones of the rib cage also. It will make eating the quail easier.
- Mix the herbs, garlic, lemon (if used), salt and pepper and olive oil and place in a shallow dish with the quail. Marinate for at least an hour at room temperature, or overnight in the fridge. Reserve juices for cooking.
- For the salad, place the bread cubes in a baking tray and spray lightly with the cooking oil, and season with the salt and pepper. Toss to evenly coat, add more oil if needed. Place the tray in the oven at 200 degrees C for 8 - 10 mins until golden. Set aside to cool completely.
- Cook the bacon in a frying pan until crisp and drain on paper towel.
- Put all the dressing ingredients in a food processor and process until smooth. Season with salt and pepper and leave in fridge until ready to serve.
- Heat a non-stick frying pan to high heat. Add olive oil and the knob of butter. Arrange the quail in the pan and coat with marinade juices. The pan should be very hot and the quail shouldn't take much more than 5 mins to cook.
- In a salad bowl, mix the lettuce leaves and parmesan, toss in the bacon and croutons. Cut the quail eggs in half and add to salad.
- Dress the salad, and serve.
I made this dish using some quail that my ex- gave me. Her father's latest hobby is breeding quail, chickens, ducks and geese for eggs and meat, and so some eventually found its way to my kitchen. This is a very summery dish, full of great outdoor food flavours that's great to enjoy with a white wine on the patio.
