Tuesday, 23 October 2012

Quail with winter carrot salad (鹌鹑萝卜沙拉)

最近老是在做甜的,今天就上个正餐吧!鹌鹑虽小,但是仅仅一只也真的够饱的了。今天就和大家分享这个Modern Australian Cuisine - 我和老公都很喜欢的一道鹌鹑沙拉。厨师短短的一分钟三十秒的Video Clip,就煮出美味的佳肴了。有机会也来试试吧!

2 butterflied quails
Salt and pepper (I prefer to season quail over night)
¼ cup raisins ( I used cranberries)
6 baby carrots, blanched, sliced in half
2 tbsp butter
2 tbsp honey
2 shallots, diced
¼ cup pine nuts
75ml verjuice ( I used white wine)
¼ cup seedless grapes, halved ( I used cherry tomatoes)
¼ cup mint leaves
¼ cup flat-leaf parsley, chopped

1) Heat some oil in a pan. Season each quail with salt and pepper, then pan-fry for 3 minutes on each side, or until cooked to medium. Keep warm. 

2) Soak the raisins in just boiled water for 10 minutes. Set aside.

3) Heat some oil in a pan and add the carrots. Add the butter and toss. Add 1 tablespoon of the honey. Continue to stir until caramelised. Season with salt and pepper. Remove from the pan and keep warm.

4) To make the dressing, wipe out the quail pan and add some oil. Add the shallots and cook gently until translucent. Add the pine nuts and toss until browned. Add the verjuice and bring to a boil. Add the remaining honey, raisins and grapes.

5) Cut the quail into 4 pieces and toss in a bowl with the carrots, mint, parsley, half the dressing and a good dose of olive oil. To serve, arrange onto 2 plates and drizzle with the remaining dressing.

* Note: I make this recipe for my xmas dinner. I marinate the quails with kikkoman teriyaki sauce overnight.

Recipe adapted from :