Chef's 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.

By Shane Osborn
  • Serves 8
  • 20 mins preparation
  • 1 hr 25 mins cooking plus cooling, resting
Shane Osborn: Roast quail with crushed apple, beetroot and streaky bacon
Shane Osborn: Roast quail with crushed apple, beetroot and streaky bacon

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

Ingredients

  • 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

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.

Notes

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

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  • Author: Shane Osborn