Honey-glazed Quail With Waldorf Salad
Tender and flavorful spatchcocked quail pairs perfectly with a tangy balsamic vinegar marinade in this elegant dish. Grilled to charred perfection and glazed with a sweet honey marinade, these quails are served alongside a refreshing salad of Baby Gem lettuce, crisp apple slices, toasted walnuts, and diced celery, all tossed in a creamy dressing. A delightful combination of savory and fresh flavors that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 6 quails , spatchcocked
- 100ml balsamic vinegar
- 1 tbsp red wine vinegar
- 3 tbsp clear honey
- 2 fresh thyme sprigs
- 2 heads Baby Gem lettuce , separated into leaves
- 1 apple , finely sliced
- 2 tbsp chopped toasted walnuts
- 2 celery sticks, finely diced
- 1 tbsp freshly chopped chives , plus extra for serving
- 1 tbsp mayonnaise
Instructions
- Put the vinegars, honey and thyme sprigs into a bowl; mix well. Tip half the mixture into a large bowl. Add the quails, turn to coat, then cover and leave to marinate for at least 1 hr.
- Heat oven to 200C/fan 180C/gas 6. Heat a griddle over a medium heat, then cook the quails in batches for about 5 mins on each side until nicely charred. Once ready, place them in a roasting tin, then roast for 5 mins. Leave to rest for 5 mins, then brush over the remaining marinade.
- For the salad, arrange the lettuce in 6 Martini glasses (or small bowls). Put the remaining salad ingredients into a bowl and mix well. Divide among the glasses and sprinkle over the extra chives. To serve, divide the quails among 6 plates and serve each with a salad.
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 295 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 11 grams sugar
- Protein Content: 23 grams protein
- Sodium Content: 0.21 milligram of sodium
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