Warm Salad of Wood-Fire Grilled Quail with Semi-Dried Cherry Tomato

Warm Salad of Wood-Fire Grilled Quail with Semi-Dried Cherry Tomato

Warm Salad of Wood-Fire Grilled Quail with Semi-Dried Cherry Tomato

Grilled quail warm salad with semi-dried cherry tomatoes, a tasty wild game recipe by the Australian chef Neil Perry

March 31, 2012

Type of dish

Cuisine

Cooking Method

serves for

4

total time

1 HR 30 MIN

ingredients

Quail
4 each, butterflied
Extra-virgin olive oil
70 ml
Cherry tomato
16 halves, semi-dried
Ligurian olives
50 g, pitted and chopped
Mint
1 small handful of leaves, finely chopped
Flat leaf parsley
1 small handful of leaves, finely chopped
cabernet sauvignon vinegar
23 ml (Forum kind)
Sea salt
To taste
Black pepper
To taste, freshly ground
Cherry tomato
6 each, vine-ripened, halved
Garlic
2 small cloves, cut into 12 slices
Extra-virgin olive oil
15 ml
Sea salt
To taste
Black pepper
To taste, freshly ground

Preparation

Step 01

For Quail salad

  • Flatten out the quails and season inside and out with salt.
  • Heat 30 ml of the olive oil in a large heavy-based frying pan over medium-high heat; or, heat a barbecue grill plate, or chargrill pan. to hot and lightly brush the quails with oil.
  • Cook the quails on each side until browned and cooked through.
  • Combine the semi-dried tomato halves, olives, herbs, vinegar and remaining olive oil in a large bowl.
  • Cut the quails into quarters and add to the bowl.
  • Season to taste with salt and pepper, toss well to coat and serve.
Step 02

For Semi-dried cherry tomatoes

  • Preheat the oven to 100ºC (200ºF/Gas ½).
  • Place the tomatoes, cut-side up, on a baking tray.
  • Top each with a slice of garlic, drizzle with olive oil and season to taste with salt and pepper.
  • Roast for about 20-30 minutes or until semi-dried.

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