Ingredients:
4 whole boneless quail
3 dsp clear honey
2 apples quatered and cored
1pkt cooked peeled beetroot
1 pkt mixed salad
4 sprigs of rosemary
1 bunch fresh thyme
olive oil
salt and pepper
for the dressing
50g peeled hazelnuts chopped
25ml hazelnut oil
50ml olive oil
25ml white wine vinegar
1 dsp grain mustard
- Cook time: 60min
- Difficulty: medium
- Serves: 4
Instructions:
Pre heat the oven to 180oc
Season the quail and brush with the honey on a roasting tray with the herbs and drizzle with some of the olive oil then place the quail on top and into the oven for approx. 15 minutes and occasionally spoon over any juices that appear.
In a bowl place the mustard vinegar and hazelnuts mix together then slowly add the olive oil and hazelnut oil until combined and set to one side.
Take the apple and beetroot and dice into bite size pieces place into a bowl and mix with the salad leaves season and place into a serving bowl.
Then remove the quail from the oven allow to rest then place on the serving plate drain the juices and pour over the quail place the dressing into a sauce boat or jug and serve.
