AT A GLANCE
"I'd love to make Auge Ristorante's quail, grape and spelt
salad. Can you please print the recipe?"
Fiona Gibson, Toorak Gardens, SA
REQUEST A RECIPE
To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
|01||Process oregano, verjuice, rinds, juices and 60ml (¼ cup) vegetable oil in a food processor until a coarse paste. Place quail in a non-reactive container to fit snugly. Spread paste over quail, turn to coat, refrigerate and marinate (8 hours or overnight).|
|02||For spelt salad, cook spelt in a saucepan of simmering salted water until tender (10-12 minutes). Drain and set aside to cool. Just before serving, add remaining ingredients, season to taste and toss to combine.|
|03||Preheat oven to 200C. Heat remaining oil in a large frying pan over medium-high heat. Add quail skin-side down and cook, pressing lightly with a metal spatula to flatten, until golden (2-3 minutes). Turn and cook until golden (1-2 minutes). Transfer to a tray lined with baking paper, add grapes and roast until quail is cooked through (5-7 minutes). Set aside to rest (5 minutes) then cut quail in half.|
|04||For caperberry and grape salad, combine ingredients in a bowl, season to taste.|
|05||Divide spelt salad between plates, top with quail and roast grapes, then caperberry salad, scatter over red sorrel, season to taste, drizzle with a little extra-virgin olive oil and serve.|
Note cracked spelt is available from select grocers and is also labeled farro spezzato. Fig vincotto is available from Italian grocers. If unavailable, substitute vincotto.