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Shane Osborn: Roast quail with crushed apple, beetroot and streaky bacon

You'll need

1 beetroot (about 250gm) 120 ml grapeseed oil 30 ml apple cider vinegar 4 Granny Smith apples, cored and coarsely chopped 20 gm unsalted butter 10 gm caster sugar 8 thin slices streaky bacon 50 ml olive oil 4 jumbo quails (about 200gm each), halved lengthways


  • 01
  • Preheat oven to 180C. Wrap beetroot in foil, roast until tender (40 minutes-1 hour). Cool, peel, dice and combine in a bowl with grapeseed oil and cider vinegar. Season to taste and set aside.
  • 02
  • Meanwhile, combine apple, butter, sugar and a pinch of salt in a saucepan, stir occasionally over very low heat until soft (10-20 minutes). Crush with a fork, season to taste and keep warm.
  • 03
  • Increase oven to 190C. Place bacon in a single layer on a baking-paper-lined oven tray, roast until crisp (10-20 minutes). Keep warm.
  • 04
  • Heat an ovenproof frying pan over medium-high heat, add olive oil, season quail to taste, add to pan skin-side down, cook until golden (1 minute), turn, roast in oven until cooked through (3-4 mins for medium), cover, set aside.
  • 05
  • Divide apple mixture among plates, add quail, spoon over diced beetroot, top with bacon slices and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Good red Burgundy.

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