Entrée 4 pack gourmet Game Farm Quail
1 tablespoons (20 ml) garlic oil
½ teaspoon (0.5 gm) freshly ground pepper
1 teaspoon (2 gm) smoked paprika
1 tablespoon (20 ml) extra virgin oil
1 tablespoon (20 ml) sherry vinegar (balsamic is okay if unavailable)
1 tablespoon pomegranate seeds (optional if available at supermarkets)
1 teaspoon (1 gm) sea salt
Canola oil spray
1 chorizo sausage, thinly sliced
1 onion, cut into thin wedges
1 bulb baby Fennel, trimmed and thinly sliced
200 gm green beans, trimmed and blanched *(see tip) 1
roasted red pepper, thinly sliced (store purchased)
50 gm pitted green olives, halved
The Day before
Clean the quail in cold water, cavity included and pat dry. Combine garlic oil, pepper and smoked paprika. Brush marinade over the whole quails and marinate overnight.
To make dressing
Combine extra virgin olive oil, sherry vinegar, pomegranate seeds and salt and in a small bowl.
On the Day
Preheat oven to 200°C. Place quail in a baking dish and bake for 20 to 25 minutes, depending on the size of the quail. Allow to rest for 10 minutes. Spray a heavy based saucepan with canola spray. Sauté chorizo and onion. Add fennel and cook until tender. Add blanched beans, red peppers and olives and cook until warmed through. Add dressing and toss to combine. Serve the quail on the warm salad.
To blanch beans, cook beans in a saucepan of boiling water. Cook for 2 minutes or until they turn bright green. Drain and rinse under cold running water.