Chefs' Recipes

Shane Osborn: Roast quail with crushed apple, beetroot and streaky bacon

Australian Gourmet Traveller French recipe for roast quail with crushed apple, beetroot and streaky bacon by Shane Osborn.
Shane Osborn: Roast quail with crushed apple, beetroot and streaky bacon

Shane Osborn: Roast quail with crushed apple, beetroot and streaky bacon

Ben Dearnley
8
20M
1H 25M
1H 45M

“Quail and beetroot was one of my first dishes at Pied à Terre. You can substitute pomegranate for beetroot.”

Ingredients

Method

Main

1.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.
2.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.
3.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.
4.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.
5.Divide apple mixture among plates, add quail, spoon over diced beetroot, top with bacon slices and serve immediately.

Drink Suggestion: Good red Burgundy. Drink suggestion by Max Allen

Notes

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