Name: Honey-glazed quail with Waldorf salad
Cook time: 20 min
Total time: 1 h 50 min
Yield: 6
Cuisine: American
Ingredients: 6 quails spatchcocked; 100ml balsamic vinegar; 1 tbsp red wine vinegar; 3 tbsp clear honey; 2 fresh thyme sprigs; 2 heads Baby Gem lettuce separated into leaves; 1 apple finely sliced; 2 tbsp chopped toasted walnuts; 2 celery sticks, finely diced; 1 tbsp freshly chopped chives plus extra for serving; 1 tbsp mayonnaise

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Honey-glazed quail with Waldorf salad

Honey-glazed quail with Waldorf salad

Jason Atherton

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Serves 6

More effort

Cook: 20 mins

30 mins plus 1 hour marinating

A star rating of 5 out of 5.2 ratingsRate

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This makes an impressive starter for a celebration menu - but you won't be tied to the stove all night

Freezable (Raw marinated quail can be frozen)

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Roast fillet of beef with shallot & mushroom sauce

A star rating of 4 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

6 quails

spatchcocked

For the marinade and glaze

100ml balsamic vinegar
1 tbsp red wine vinegar
3 tbsp clear honey
2 fresh thyme

sprigs

For the waldorf salad

2 heads Baby Gem lettuce

separated into leaves
1 apple

finely sliced
2 tbsp chopped toasted walnuts
2 celery

sticks, finely diced
1 tbsp freshly chopped chives

plus extra for serving
1 tbsp mayonnaise

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Nutrition: per serving

kcal295
fat18g
saturates4g
carbs11g
sugars11g
fibre0g
protein23g
salt0.21g

low

Method

step 1

Put the vinegars, honey and thyme sprigs into a bowl; mix well. Tip half the mixture into a large bowl. Add the quails, turn to coat, then cover and leave to marinate for at least 1 hr.
step 2

Heat oven to 200C/fan 180C/gas 6. Heat a griddle over a medium heat, then cook the quails in batches for about 5 mins on each side until nicely charred. Once ready, place them in a roasting tin, then roast for 5 mins. Leave to rest for 5 mins, then brush over the remaining marinade.
step 3

For the salad, arrange the lettuce in 6 Martini glasses (or small bowls). Put the remaining salad ingredients into a bowl and mix well. Divide among the glasses and sprinkle over the extra chives. To serve, divide the quails among 6 plates and serve each with a salad.

Recipe from Good Food magazine, January 2009

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A star rating of 5 out of 5.2 ratings

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