Warm Salad of Wood-Fire Grilled Quail with Semi-Dried Cherry Tomato
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Grilled quail warm salad with semi-dried cherry tomatoes, a tasty wild game recipe by the Australian chef Neil Perry
31 March, 2012
Type of dish
Cuisine
Cooking Method
serves for
4
total time
1
HR
30
MIN
ingredients
Quails
4 each, butterflied
Extra virgin olive oil
70 ml
Cherry Tomatoes
16 halves, semi-dried
Taggiasche Olives
50 g, pitted and chopped
Mint
1 small handful of leaves, finely chopped
Parsley
1 small handful of leaves, finely chopped
Red Wine Vinegar
23 ml (Forum kind)
Salt
To taste
Black pepper
To taste, freshly ground
Cherry Tomatoes
6 each, vine-ripened, halved
Garlic
2 small cloves, cut into 12 slices
Extra virgin olive oil
15 ml
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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