Char-grilled quail with prosciutto and peaches

AT A GLANCE

  • Serves 4 - 6 people

"The guys at Huxtable really know how to make elegant food accessible. I'd love to know how to make the char-grilled quail. Could I please get the recipe?"
Alex Noonoo, Toorak, Vic

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  • 4 quail, butterflied
  • 100 ml olive oil
  • 1 garlic clove, crushed
  • 55 gm (¼ cup) hazelnuts
  • 125 ml (½ cup) extra-virgin olive oil
  • 50 ml red wine vinegar
  • 4 peaches, sliced into thin wedges
  • 2 each red and white witlof, trimmed, leaves separated
  • 6 thin slices prosciutto
  • To serve: hazelnut oil
01   Place quail in a non-reactive container. Combine olive oil and garlic then pour evenly over quail, turning to coat. Refrigerate to marinate until required.
02   Preheat oven to 180C. Spread hazelnuts on an oven tray and roast, shaking tray occasionally, until golden brown (5 minutes). Remove from oven, cool on tray, wrap in a tea towel and rub to remove skins.
03   Heat a barbecue or char-grill pan over high heat. Cook quail skin-side down until golden-brown (3-4 minutes), then turn and cook until golden brown (2-3 minutes). Set aside to rest (5 minutes), then halve.
04   Combine extra-virgin olive oil and red wine vinegar in a large bowl, whisk to emulsify and season to taste, then add witlof, peach wedges and hazelnuts, toss lightly and season to taste.
05   To serve, arrange salad on a platter with quail, scatter with torn prosciutto and finish with a drizzle of hazelnut oil.
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