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Grilled quail with sautéed Brussels sprouts

You'll need

8 (about 180gm each) quail, butterflied 4 cloves garlic, thinly sliced 200 ml extra-virgin olive oil To serve: lemon wedges   Sauteed Brussels sprouts 50 ml olive oil 1 Spanish onion, thinly sliced 2 cloves garlic, thinly sliced 500 gm Brussels sprouts


  • 01
  • Place quail in a single layer in a container, season with sea salt and freshly ground black pepper, scatter with garlic and drizzle with oil. Cover and refrigerate for at least 6 hours. Heat a chargrill or barbecue, add quail and grill over medium-high heat for 3 minutes each side or until just cooked through.
  • 02
  • Meanwhile, for Brussels sprouts, trim bases and halve or quarter, depending on size. Heat olive oil in a large frying pan, add onion and sauté over medium heat for 2 minutes or until wilted. Add garlic and Brussels sprouts and sauté for 10-15 minutes or until sprouts are tender but firm. Season to taste.
  • 03
  • Serve quail with Brussels sprouts and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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