Quail with lemon tabbouleh

FOOD & WINE MATCH

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Quail with lemon tabbouleh

This recipe is from the August/September 2010 issue of Gourmet Traveller WINE.

Wine to try
2009 Hungerford Hill Pinot Noir Tumbarumba, A$35
Ah, quail and pinot – how could you go wrong? The sweet, juicy flavours of plump quail go beautifully with pinot noir, especially this delightful fresh, red berry-fruited example from Tumbarumba. Michael Hatcher is doing a great job for Hungerford Hill and his ’09 Pinot Noir may be his best yet. Once again, it’s the ingredients of the marinade that are the key to the wine match – the inclusion of coriander seeds, cumin, ginger and saffron requiring a pinot with gentle tannins and refreshing acidity. And the Hungerford Hill is exactly that. For an alternative, try the 2008 Stefano Lubiana Primavera Pinot Noir or 2008 Ata Rangi’s Crimson – both clean, fresh styles.

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Quail with lemon tabbouleh

Serves 6

6	whole quail, halved and flattened
Marinade
6 tbsp	extra-virgin olive oil
4 tbsp	pomegranate molasses
1 tbsp	coriander seeds
1 tbsp	ground cumin
1 tbsp	ground ginger
1 tsp	saffron threads
Lemon tabbouleh
200 g	fine burghul (cracked wheat)
1 bunch	spring onions, including green tops, finely chopped
1 bunch	flat-leaf parsley, including stalks, finely chopped
1 bunch	mint, including stalks, finely chopped
1 bunch	coriander, including stalks, finely chopped
1	small handful rocket leaves
200 ml	extra-virgin olive oil
Juice	of 3 lemons

1	Place burghul in a large bowl and cover with cold water for 20 minutes. Drain through a colander then place burghul in a tea towel and squeeze out any excess water. Return burghul to the bowl. Set aside.
2	To make marinade, place all the ingredients in a large bowl. Season generously with sea salt and freshly ground black pepper and mix until well combined.
3	Add quail to marinade, making sure they are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes.
4	To make tabbouleh, add spring onions, parsley, mint, coriander, rocket, oil and lemon juice to the bowl of drained burghul. Season generously with sea salt and freshly ground black pepper then mix gently until well combined. Transfer to a large platter.
5	Preheat barbecue to medium. Grill quail for 30 minutes, turning regularly, or until charred and cooked through. Place quail on top of the lemon tabbouleh, pour over any remaining juices. Serve immediately.