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Char-grilled quail, farro and prosciutto salad


You'll need

125 ml amontillado sherry (see note) 75 gm raisins 100 gm piece of prosciutto, diced 200 gm (1 cup) farro perlato (see note) 320 ml extra-virgin olive oil, plus extra for rubbing 180 gm (1 cup) natural almonds, roasted and coarsely chopped 1 cup (loosely packed) flat-leaf parsley leaves (about ½ bunch) 150 ml verjuice 80 gm (1 cup) dark-skinned grapes, halved To season: freshly ground white pepper 6 butterflied jumbo quail (about 220gm each)

Method

  • 01
  • Combine sherry and raisins in a small bowl and macerate until plump (25-30 minutes).
  • 02
  • Heat a frying pan over medium-high heat, add prosciutto and sauté until golden and crisp (2-3 minutes), set aside.
  • 03
  • Combine farro, 500ml water and 1 tsp sea salt in a saucepan, bring to the boil, reduce heat to low and simmer until all water is absorbed (16-18 minutes). Remove from heat, spread on a tray, drizzle with 20ml extra-virgin olive oil, cool to room temperature. Transfer to a bowl, add almonds, parsley, raisin mixture and prosciutto, toss to combine, set aside.
  • 04
  • Combine verjuice, grapes and remaining extra-virgin olive oil in a shallow tray, season to taste with sea salt and freshly ground white pepper, set aside.
  • 05
  • Preheat a char-grill over high heat and brush with a little olive oil. Season quail to taste and rub with a little extra-virgin olive oil. Grill skin-side down until brown (2-3 minutes), turn and grill until cooked through (2 minutes). Transfer to grape mixture and stand for 5 minutes. Remove quail from grape mixture, halve and serve immediately with farro salad and a little grape mixture spooned over.
Note Amontillado sherry is available from select bottle shops. If it’s unavailable, substitute another medium-dry sherry. Farro perlato is a pearl wheat available from select delicatessens. If it’s unavailable, substitute pearl barley.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

South Australian grenache.

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