2019-10-01_Australian_Womens_Weekly_NZ

OCTOBER 2019| The Australian Women’s Weekly 129

Chargrilledquail
withcauliflowerand
pomegranatesalad
SERVES 4 PREP AND COOK TIME 1 HOUR

6 medium(1kg)quails
1 small(1kg)cauliflower,cut into florets
2 tablespoonsoliveoil
2 teaspoonsgroundcoriander
1 teaspoongroundcinnamon
1 tablespoonfreshlemonthymeleaves
1 tablespoonpomegranatemolasses
1 ½cupscombined micro parsley and
mintleaves
1 medium(320g) pomegranate, seeds
removed
¼cup(60ml)lemonjuice
¼cup(60ml)extra-virginoliveoil

1 Preheatovento 220°C(200°Cfan-forced).
2 Tobutterflyquails,cutdownbothsides
ofthebackbonewitha pairofkitchen
scissors,poultryshearsora sharplarge
heavyknife;discard backbone,open
quailsoutflat.
3 Dividecauliflowerbetweentwo
largeoventrays;drizzleeachtraywith
2 teaspoonsoftheoliveoil,season.
Bakefor15 minutesoruntilbrowned.
4 Placequailsona largeoventray,
sprinklewithcorianderandcinnamon,
drizzlewithremainingoliveoil;season.
Placequails,skin-sidedown,ona heated
grillplate(orbarbecue);cook,over
medium-highheat,for3 minutesoruntil
browned.Turnover,cookfora further 3
minutesoruntilbrowned.
5 Returnquailstooventray;topwith
thyme,drizzlewithmolasses.Transfer
tooven;bakefor8 minutesoruntiljust
cooked.Cover quail with foil; standfor
5 minutes.
6 Meanwhile,placecauliflowerin a
largebowlwithparsleyandmintand
halfthepomegranateseeds.Whisk
lemonjuiceandextra-virginoliveoil
in a smallbowl.Pourthisdressing over
salad;tossgentlytocombine.
7 Servequailwithcauliflowersalad,
drizzledwithpanjuices.Sprinklewith
remainingpomegranateseeds.
Not suitable to freeze or microwave.

Beetroot,bloodorange

andporksalad

SERVES 4 PREP AND COOK TIME 40 MINUTES

200gporkfillet,trimmed

1 (240g)wholemealbaguette,halved

horizontallythenhalvedcrossways

2 tablespoonsextra-virginoliveoil

440gcannedbabybeetroot,quartered

3 small(570g)blood oranges, peeled,

slicedthinly

100gradicchiotrevisoleaves

8 (160g)freshpitteddates,halved

½cup(60g) pitted kalamata olives,

halved

2 tablespoonspepitas,roasted

2 tablespoonssunflowerseeds, roasted

2 teaspoonspoppyseeds

redmicroradishleaves,toserve

RASPBERRYORANGE BLOSSOM

DRESSING

2 tablespoonsraspberrywinevinegar

2 tablespoons extra-virgin olive oil

1 tablespoonorangeblossomwater

1 smallclovegarlic,crushed

2 teaspoons chopped fresh chives

1 RASPBERRYORANGEBLOSSOM

DRESSINGCombinetheingredients

in a smallbowl;seasontotaste.

2 Drizzletheporkandbreadwithoil;

season.Cooktheporkona lightlyoiled

heatedgrillplate(orgrillorbarbecue),

turningfrequently,for15 minutesor

untilcookedthrough.Restfor5 minutes

beforeslicingthickly.Placethebreadon

theoiledheatedgrillplatefor2 minutes

eachsideoruntilgolden. Tear the bread

intolargepieces.

3 Placetheporkin a largebowlwith

beetroot,bloodoranges,radicchio,

dates,olivesandthedressing;tossto

combine.Sprinklethesaladwiththe

seedsandmicro leaves, serve with

thebread.

Not suitable to freeze or microwave.