Char-grilled quail with prosciutto and peaches


"The guys at Huxtable really know how to make elegant food accessible. I'd love to know how to make the char-grilled quail. Could I please get the recipe?"
Alex Noonoo, Toorak, Vic

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You'll need

4 quail, butterflied 100 ml olive oil 1 garlic clove, crushed 55 gm (¼ cup) hazelnuts 125 ml (½ cup) extra-virgin olive oil 50 ml red wine vinegar 4 peaches, sliced into thin wedges 2 each red and white witlof, trimmed, leaves separated 6 thin slices prosciutto To serve: hazelnut oil

Method

  • 01
  • Place quail in a non-reactive container. Combine olive oil and garlic then pour evenly over quail, turning to coat. Refrigerate to marinate until required.
  • 02
  • Preheat oven to 180C. Spread hazelnuts on an oven tray and roast, shaking tray occasionally, until golden brown (5 minutes). Remove from oven, cool on tray, wrap in a tea towel and rub to remove skins.
  • 03
  • Heat a barbecue or char-grill pan over high heat. Cook quail skin-side down until golden-brown (3-4 minutes), then turn and cook until golden brown (2-3 minutes). Set aside to rest (5 minutes), then halve.
  • 04
  • Combine extra-virgin olive oil and red wine vinegar in a large bowl, whisk to emulsify and season to taste, then add witlof, peach wedges and hazelnuts, toss lightly and season to taste.
  • 05
  • To serve, arrange salad on a platter with quail, scatter with torn prosciutto and finish with a drizzle of hazelnut oil.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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