Quail with cracked wheat, figs and aged balsamic vinegar

AT A GLANCE

  • Serves 4 people

  • 300 gm coarse cracked wheat
  • 3 golden shallots, thinly sliced
  • 1 small garlic clove, finely chopped
  • Juice of 1½ lemons
  • ½ radicchio, leaves coarsely torn
  • 1½ cups coarsely chopped flat-leaf parsley
  • 100 gm roast hazelnuts, coarsely chopped
  • 120 ml extra-virgin olive oil, plus extra for brushing
  • 8 butterflied jumbo quail
  • 6 figs, coarsely crushed
  • 2 tbsp aged balsamic vinegar
01   Place cracked wheat in a heatproof bowl, pour over enough boiling water to cover by 1cm and stand until tender (8-10 minutes), then drain well and transfer to a large bowl.
02   Meanwhile, combine shallot, garlic and lemon juice in a small bowl, stand until softened (2-3 minutes), add to cracked wheat with radicchio, parsley and hazelnuts. Add 60ml olive oil, season to taste, toss to combine.
03   Heat 30ml olive oil in a large frying pan over medium-high heat, add quail skin-side down, cook until browned (2-3 minutes), turn, cook until just cooked through (1-2 minutes), then remove from pan and keep warm. Add figs and vinegar to pan, cook until figs start to break down (2-3 minutes), add remaining olive oil, season to taste, spoon over quail and serve with cracked wheat salad.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

DEAN WILMOT

Styling:

EMMA KNOWLES

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