Name: Barbecued quail with grapes, beans and macadamia nuts
Yield: 4
Ingredients: 4 butterflied jumbo quail (see note), at room temperature; 60 ml (1⁄4 cup) extra-virgin olive oil, plus extra for drizzling; 600 gm mixed green beans and yellow beans, trimmed; 1 celery heart, thinly sliced, plus a handful of pale, tender leaves; 1/2 spanish onion, quartered and thinly sliced; 1/2 cup (loosely packed) oregano; 35 gm (1⁄4 cup) macadamia nuts, coarsely chopped; 2 tsp sherry vinegar; Quick-pickled grapes; 80 ml (1⁄3 cup) sherry vinegar; 40 gm caster sugar; 200 gm red grapes, halved

Pickled grapes are quick to make, will last up to a month and are great paired with roast duck, pork or lamb or added to salads. Fresh grapes also work well if you just can’t be bothered.

Ingredients

4 butterflied jumbo quail (see note), at room temperature

60 ml (1⁄4 cup) extra-virgin olive oil, plus extra for drizzling

600 gm mixed green beans and yellow beans, trimmed

1 celery heart, thinly sliced, plus a handful of pale, tender leaves

1/2 spanish onion, quartered and thinly sliced

1/2 cup (loosely packed) oregano

35 gm (1⁄4 cup) macadamia nuts, coarsely chopped

2 tsp sherry vinegar

Quick-pickled grapes

80 ml (1⁄3 cup) sherry vinegar

40 gm caster sugar

200 gm red grapes, halved

Method

1.For quick-pickled grapes, bring vinegar, sugar, 1⁄2 tsp salt and 120ml water to a simmer in a saucepan over medium heat, stirring to dissolve sugar. Add grapes, and set aside to lightly pickle while you cook the quail.

2.Heat a barbecue or char-grill pan to high heat. Drizzle quail with a little oil, place on barbecue skin-side down and grill, turning once, until golden and charred (2-3 minutes each side). Cover with foil and rest.

3.Drizzle beans with a little oil and grill, turning occasionally, until just tender (2-3 minutes). Combine with celery, onion, oregano, macadamia nuts and drained grapes (reserve 2 tbsp pickling liquid) in a large bowl.

4.Shake olive oil, vinegar and reserved pickling liquid in a jar to combine, season to taste, drizzle dressing over salad and serve with quail cut into pieces.

Quail are available from select butchers and grocers.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Ingredients

Method

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