Shane Osborn: Roast quail with crushed apple, beetroot and streaky bacon
“Quail and beetroot was one of my first dishes at Pied à Terre. You can substitute pomegranate for beetroot.”
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Serves
8
Cooking Time
Prep time 20 mins, cook 1 hr 25 mins (plus cooling, resting)
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1
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beetroot (about 250gm)
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120 ml
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grapeseed oil
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30 ml
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apple cider vinegar
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4
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Granny Smith apples, cored and coarsely chopped
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20 gm
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unsalted butter
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10 gm
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caster sugar
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8
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thin slices streaky bacon
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50 ml
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olive oil
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4
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jumbo quails (about 200gm each), halved lengthways
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1
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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.
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2
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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.
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3
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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.
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4
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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.
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5
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Divide apple mixture among plates, add quail, spoon over diced beetroot, top with bacon slices and serve immediately.
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Drink Suggestion Good red Burgundy.
RECIPE Shane Osborn
PHOTOGRAPHY Ben Dearnley
STYLING Kirsten Bookallil
DRINK SUGGESTION Max Allen