Fast Recipes

Barbecued quail with grapes, beans and macadamia nuts

This barbecued quail with a light, nutty salad is a quick and easy recipe for any time of year.
Barbecued quail with grapes, beans and macadamia nuts

Barbecued quail with grapes, beans and macadamia nuts

William Meppem

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.


Quick-pickled grapes


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.


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