Name: Barbecued quail with grapes, beans and macadamia nuts
Yield: 4
Ingredients: 4 butterflied jumbo quail (see note), at room temperature; 60 ml (1⁄4 cup) extra-virgin olive oil, plus extra for drizzling; 600 gm mixed green beans and yellow beans, trimmed; 1 celery heart, thinly sliced, plus a handful of pale, tender leaves; 1/2 spanish onion, quartered and thinly sliced; 1/2 cup (loosely packed) oregano; 35 gm (1⁄4 cup) macadamia nuts, coarsely chopped; 2 tsp sherry vinegar; Quick-pickled grapes; 80 ml (1⁄3 cup) sherry vinegar; 40 gm caster sugar; 200 gm red grapes, halved

Pickled grapes are quick to make, will last up to a month and are great paired with roast duck, pork or lamb or added to salads. Fresh grapes also work well if you just can’t be bothered.

Ingredients

4 butterflied jumbo quail (see note), at room temperature

60 ml (1⁄4 cup) extra-virgin olive oil, plus extra for drizzling

600 gm mixed green beans and yellow beans, trimmed

1 celery heart, thinly sliced, plus a handful of pale, tender leaves

1/2 spanish onion, quartered and thinly sliced

1/2 cup (loosely packed) oregano

35 gm (1⁄4 cup) macadamia nuts, coarsely chopped

2 tsp sherry vinegar

Quick-pickled grapes

80 ml (1⁄3 cup) sherry vinegar

40 gm caster sugar

200 gm red grapes, halved

Method

1.For quick-pickled grapes, bring vinegar, sugar, 1⁄2 tsp salt and 120ml water to a simmer in a saucepan over medium heat, stirring to dissolve sugar. Add grapes, and set aside to lightly pickle while you cook the quail.

2.Heat a barbecue or char-grill pan to high heat. Drizzle quail with a little oil, place on barbecue skin-side down and grill, turning once, until golden and charred (2-3 minutes each side). Cover with foil and rest.

3.Drizzle beans with a little oil and grill, turning occasionally, until just tender (2-3 minutes). Combine with celery, onion, oregano, macadamia nuts and drained grapes (reserve 2 tbsp pickling liquid) in a large bowl.

4.Shake olive oil, vinegar and reserved pickling liquid in a jar to combine, season to taste, drizzle dressing over salad and serve with quail cut into pieces.

Quail are available from select butchers and grocers.
Notes

The Gourmet Traveller Team

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Styling by Emma Knowles