Name: Quail in vine leaves with grape and hazelnut vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 6 butterflied quail (about 180gm each), halved; 12 large vine leaves in brine, rinsed (see note); 300 gm marinated feta; To serve: lemon wedges; Lemon and thyme marinade; 60 ml (¼ cup) olive oil; 2 tsp finely chopped thyme leaves; 1 lemon, finely grated rind only; Grape and hazelnut vinaigrette; 100 gm hazelnuts, roasted, peeled, coarsely chopped; 250 gm seedless red grapes, halved; 60 ml (¼ cup) extra-virgin olive oil; 1 tbsp sherry vinegar; 1 tbsp finely chopped flat-leaf parsley

Quail in vine leaves with grape and hazelnut vinaigrette

Australian Gourmet Traveller recipe for quail in vine leaves with grape and hazelnut vinaigrette by Brigitte Hafner from Gertrude Street Enoteca.

Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

6 butterflied quail (about 180gm each), halved

12 large vine leaves in brine, rinsed (see note)

300 gm marinated feta

To serve: lemon wedges

Lemon and thyme marinade

60 ml (¼ cup) olive oil

2 tsp finely chopped thyme leaves

1 lemon, finely grated rind only

Grape and hazelnut vinaigrette

100 gm hazelnuts, roasted, peeled, coarsely chopped

250 gm seedless red grapes, halved

60 ml (¼ cup) extra-virgin olive oil

1 tbsp sherry vinegar

1 tbsp finely chopped flat-leaf parsley

Method

Main

1.For lemon and thyme marinade, combine all ingredients in a non-reactive bowl and season to taste.

2.Add quail to marinade, turn to coat evenly, cover with plastic wrap and marinate in refrigerator for 30 minutes. Meanwhile, pat vine leaves dry with absorbent paper.

3.Working with 2 leaves at a time, overlap leaves on a work surface and place one quail half on top, leaving some of the breast and leg extended past the vine leaves. Fold leaves over to enclose and set aside. Repeat with remaining quail and vine leaves.

4.Preheat a chargrill pan over high heat. Cook quail in batches, turning once, until just cooked through (2 minutes each side).

5.Meanwhile, for grape and hazelnut vinaigrette, combine ingredients in a bowl, season to taste and toss to combine. Spoon over quail, crumble over the feta and serve with lemon wedges to the side.

Vine leaves in brine are available from select supermarkets and delicatessens.
Drink Suggestion: Slightly robust rosé such as the new Bass Phillip Pinot Rosé. Drink suggestion by James Broadway
Notes

Brigitte Hafner

Styling by Geraldine Muñoz

Ingredients

Method

Main

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