Wood Fired Quail, Pea, Bacon & Chicory Salad

Wood Fired Quail, Pea, Bacon & Chicory Salad from top chef Paul Foster. The quail is spatchcocked and cooked quickly. The salad has loads of texture as well as sweetness, bitterness, acidity and the flavour of Dijon mustard. Delicious!

Ingredients

4 medium quails
Cumin
Oil
350g Peas
6-8 rasher streaky Bacon
8 leaves Mint
50g Caramelised onions
1 head chicory
1 tbsp Dijon mustard
2 tbsp Lemon juice
5 tbsp Sunflower oil

Method

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Remove the wishbone from the quail, and use poultry shears to cut out the back bone
Place the quail breast side up and press lightly to flatten, insert skewers through legs to breast in a diagonal direction
Rub over oil and cumin, season with salt, cook in wood fired oven for 5-6 minutes
Grill the bacon on the konro until charred and crispy. Shred the bacon and mix with the peas and caramelised onions
Finely shred the chicory and mint and mix into the salad (save the tips for later)
Whisk together the Dijon mustard with the lemon juice and slowly whisk in the oil. When emulsified season and use to dress the salad
Taste and season the salad
Remove the skewers from the quail when cooked and serve alongside the salad. Finish with the tips of the chicory.

Ingredients

4 medium quails
Cumin
Oil
350g Peas
6-8 rasher streaky Bacon
8 leaves Mint
50g Caramelised onions
1 head chicory
1 tbsp Dijon mustard
2 tbsp Lemon juice
5 tbsp Sunflower oil

Method

Remove the wishbone from the quail, and use poultry shears to cut out the back bone
Place the quail breast side up and press lightly to flatten, insert skewers through legs to breast in a diagonal direction
Rub over oil and cumin, season with salt, cook in wood fired oven for 5-6 minutes
Grill the bacon on the konro until charred and crispy. Shred the bacon and mix with the peas and caramelised onions
Finely shred the chicory and mint and mix into the salad (save the tips for later)
Whisk together the Dijon mustard with the lemon juice and slowly whisk in the oil. When emulsified season and use to dress the salad
Taste and season the salad
Remove the skewers from the quail when cooked and serve alongside the salad. Finish with the tips of the chicory.