Butterflied Quail with Orange and Barley Salad

INGREDIENTS

  • 2 320g jumbo quail
  • to season salt flakes and freshly ground black pepper

Barley Salad

  • 1/4 cup Currant
  • 1/2 cup Barley
  • 1/3 cup Almonds
  • 1/3 cup Parsley
  • 1 tbspn almond oil
  • 1 Lemon
  • 1 tbspn lemon juice
  • to serve Rocket
Print Recipe

##Quail
Spatchcock quail by cutting up the spine and flattening out with your hand firmly.

Marinade in two tables spoons of Vino Cotto and two tablespoons of Extra Virgin Olive Oil for at least one hour.

Turn half way through so both sides of quail come into contact with the marinade.

Cook for six minutes on back which will caramelise very quickly but almost cook through. Turn over onto breast for the last two minutes.

Drizzle with balance of Extra Virgin Olive Oil and rest upside down.

##Barley Salad
Place currants in a bowl with Verjuice to re hydrate.

Cover raw barley with cold water in a pan, bring to boil and then reduce to simmer and cook for forty to fifty minutes. Add all other ingredients and season.

Serve the quail with all the juices and a finger bowl with the barley salad and fresh rocket.