AT A GLANCE
"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
REQUEST A RECIPE
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|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.|