Recipes
Spiced Smoked Quail with Grain Salad
26
Oct
Oct
cook time: 1hr
Difficulty: Moderate
Prep time: 45min (allow 2 days for the brine)
Serves: 4 people
Ingredients
Brine (Does 4 Large Quail)
- 200ml pickle juice (optionl)
- 1tbs chopped dill
- 40g salt
- 40g sugar
- 1tsp pepper corns
- 1tsp fennel seeds
- 2 lemons
- 100ml malt vinegar
- 400ml water
- 1tbs dried chilli
Grain Salad
- 1/2 mango diced
- 1/2 cup blanched quinoa
- 1/4 cup blanched freekeh
- 3 stalks spring onion sliced
- 2tbs toasted almond flakes
- 2tbs dukah
- 1 long red chili sliced
- 1tsp finely grated ginger
- 2 garlic cloves finely grated
- 2 tbs white balsamic vinegar
- 1/2 capsicum diced
- 200g diced butternut pumpkin
- 60g chopped coriander
- 60g chopped parsley
Optional
- 40g goats cheese
- drizzle of pomegranate molasses
The Smoking Rub
- 1/2 tsp sweet paprika
- 1/4 tsp salt
- 1/4 tsp cracked pepper
- 1/4 tsp oregano
- 1/4 tsp chilli flakes
- 2 cloves garlic
- 1 lemons zest
- 1 tbs chopped parsley
- 1tbs chopped coriander
- 2tbs olive oil
Instructions
Making the Brine
- in a medium sized container add all the ingredients for the brine and mix well until the sugar and salt have dissolved.
- place the quail in the liquid and cover
- place container in the refrigerator for 5hrs-2 days
Making the Grain salad
- To blanch the quinoa; bring pot of water to the boil and pour in the quinoa, turn down to a simmer and cook for 12-15min. drain out all the water and allow to steam dry.
- To blanch the freekeh; bring pot of water to the boil and pot in the freekeh, turn down to a simmer and cook for 2-25min. drain out all the water and allow to steam dry
- roast the pumpkin for 15min at 180C or until tender and golden brown. allow to cool
- finely chop remaining ingredients
- in a medium sized bowl combine all the ingredients and mix well
- place into a serving bowl and top with goats cheese and pomegranate molasses (optional)
Cooking The Quail
- remove quail for the brine and pat dry
- prepare the smoker to 80-90C
- combine all the ingredients for the rub in a small bowl and mix well
- generously basted the quail in the mix and place into the smoker
- smoke the quail for 30min-45 min
- remove the quail and prepare the grate for a direct cook
- place the quail back onto the hot grate and sear the skin well
- serve immediately with sour cream and lemon
