Name: Shane Osborn: Roast quail with crushed apple, beetroot and streaky bacon
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 8
Ingredients: 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

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

Australian Gourmet Traveller French recipe for roast quail with crushed apple, beetroot and streaky bacon by Shane Osborn.

Serves 8

Prep

20M

Cook

1H 25M

Total

1H 45M

“Quail and beetroot was one of my first dishes at Pied à Terre. You can substitute pomegranate for beetroot.”

Ingredients

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

Method

Main

1.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.

2.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.

3.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.

4.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.

5.Divide apple mixture among plates, add quail, spoon over diced beetroot, top with bacon slices and serve immediately.