“Quail and beetroot was one of my first dishes at Pied à Terre. You can substitute pomegranate for beetroot.”
- 1 beetroot (about 250gm)
- 120 ml grapeseed oil
- 30 ml apple cider vinegar
- 4 Granny Smith apples, cored and coarsely chopped
- 20 gm unsalted butter
- 10 gm caster sugar
- 8 thin slices streaky bacon
- 50 ml olive oil
- 4 jumbo quails (about 200gm each), halved lengthways
- 1Preheat 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.
- 2Meanwhile, 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.
- 3Increase oven to 190C. Place bacon in a single layer on a baking-paper-lined oven tray, roast until crisp (10-20 minutes). Keep warm.
- 4Heat 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.
- 5Divide 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