Advertisement
Home Fast Recipes

Quail with cracked wheat, figs and aged balsamic vinegar

Australian Gourmet Traveller recipe for quail with cracked wheat, figs and aged balsamic vinegar.
Quail with cracked wheat, figs and aged balsamic vinegar

Quail with cracked wheat, figs and aged balsamic vinegar

Dean Wilmot

Ingredients

Method

Main

1.Place cracked wheat in a heatproof bowl, pour over enough boiling water to cover by 1cm and stand until tender (8-10 minutes), then drain well and transfer to a large bowl.
2.Meanwhile, combine shallot, garlic and lemon juice in a small bowl, stand until softened (2-3 minutes), add to cracked wheat with radicchio, parsley and hazelnuts. Add 60ml olive oil, season to taste, toss to combine.
3.Heat 30ml olive oil in a large frying pan over medium-high heat, add quail skin-side down, cook until browned (2-3 minutes), turn, cook until just cooked through (1-2 minutes), then remove from pan and keep warm. Add figs and vinegar to pan, cook until figs start to break down (2-3 minutes), add remaining olive oil, season to taste, spoon over quail and serve with cracked wheat salad.

This recipe is from the January 2011 issue of .

Notes

Related stories


Advertisement
Advertisement