Shane Osborn: Roast quail with crushed apple, beetroot and streaky bacon

AT A GLANCE

  • Serves 8 people

  • 1 beetroot (about 250gm)
  • 120 ml grapeseed oil
  • 30 ml apple cider vinegar
  • 4 Granny Smith apples, cored and coarsely chopped
  • 20 gm unsalted butter
  • 10 gm caster sugar
  • 8 thin slices streaky bacon
  • 50 ml olive oil
  • 4 jumbo quails (about 200gm each), halved lengthways
01   Preheat oven to 180C. Wrap beetroot in foil, roast until tender (40 minutes-1 hour). Cool, peel, dice and combine in a bowl with grapeseed oil and cider vinegar. Season to taste and set aside.
02   Meanwhile, combine apple, butter, sugar and a pinch of salt in a saucepan, stir occasionally over very low heat until soft (10-20 minutes). Crush with a fork, season to taste and keep warm.
03   Increase oven to 190C. Place bacon in a single layer on a baking-paper-lined oven tray, roast until crisp (10-20 minutes). Keep warm.
04   Heat an ovenproof frying pan over medium-high heat, add olive oil, season quail to taste, add to pan skin-side down, cook until golden (1 minute), turn, roast in oven until cooked through (3-4 mins for medium), cover, set aside.
05   Divide apple mixture among plates, add quail, spoon over diced beetroot, top with bacon slices and serve immediately.

Recipe:

SHANE OSBORN

Photography:

BEN DEARNLEY

Styling:

KIRSTEN BOOKALLIL

Drinking Suggestion:

GOOD RED BURGUNDY. , suggested by MAX ALLEN

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