Marie_Claire_Australia_November_2016

marieclaire.com.au 245

barbecued quail with
baby carrot salad
and black quinoa

SERVES 6

zest of 2 lemons
6 thyme sprigs, leaves picked
3 garlic cloves, finely chopped
80ml extra virgin olive oil
6 large quails, spatchcocked
(ask your butcher to do this)

(^1) / 2 cup black quinoa
(^1) / 2 cup pepitas
(pumpkin seeds)
¹⁄³ cup almonds
¹⁄³ cup pistachio nuts
2 oranges
2 spring onions, thinly sliced
2 tbsps chopped mint
handful of flat-leaf parsley
BABY CARROT SALAD
500g baby carrots,
scrubbed and peeled
extra virgin olive oil
2 tbsps fennel seeds, toasted
in a dry frypan until fragrant
2 tbsps lemon juice
2 preserved lemon quarters,
pith discarded and
skin thinly sliced
1 cup coriander leaves
(^1) / 2 cup mint, torn

1. In a small bowl, mix
   lemon zest, thyme, garlic,
   2 tablespoons of the extra
   virgin olive oil, and season
   with salt and ground black
   pepper. Pour mixture over
   the quails and refrigerate for
   up to 4 hours. 2. Preheat
   oven to 180°C. Cook quinoa
   in a saucepan of boiling
   salted water, stirring, until
   tender. Drain and allow to
   cool. 3. To make the carrot
   salad, place carrots in a
   single layer on a lined
   baking tray. Drizzle with
   extra virgin olive oil, scatter
   toasted fennel seeds and

season well. Roast for 15–20

minutes, then remove and

set aside to cool. Before

serving, toss 1 tablespoon of

extra virgin olive oil, the

lemon juice, preserved

lemon, coriander and

mint through the carrots.

4. Meanwhile, toast pepitas,
   almonds and pistachios in a
   dry frypan over a low-
   medium heat until golden
   brown and fragrant. 5. Cut
   peel and bitter white pith off
   the oranges with a sharp
   knife and cut between the
   membranes to remove each
   orange segment, catching

any juice over a bowl. Place

segments in a separate bowl

along with quinoa, pepitas,

almonds, pistachios, spring

onion, mint and parsley.

Season well. Add reserved

orange juice and the

remaining extra-virgin olive

oil and mix well. 6. Heat a

barbecue grill until hot.

Place quails skin side down

and cook for 5–6 minutes.

Turn and cook for a further

4–5 minutes. Remove from

the heat, cover and allow to

rest in a warm place for

5 minutes. Serve hot with

the warm salad on the side.

NOTE

This combination of

delicate charred quail

and soft roasted roots

will have you firing

up the barbecue.

barbecued quail

with baby carrot salad

and black quinoa