Name: Grilled quail with sautéed Brussels sprouts
Yield: 4
Ingredients: 8 quail, butterflied (about 180gm each); 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

Ingredients

8 quail, butterflied (about 180gm each)

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

Method

Main

1.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.

2.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.

3.Serve quail with Brussels sprouts and lemon wedges.

Styling by Lynsey Fryers

Styling by Rodney Dunn