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Honey glazed quail with beetroot and apple salad with hazelnut dressing


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


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.