Grilled quail with sautéed Brussels sprouts

AT A GLANCE

  • Serves 4 people

  • 8 (about 180gm each) quail, butterflied
  • 4 cloves garlic, thinly sliced
  • 200 ml extra-virgin olive oil
  • To serve: lemon wedges
  •  
  • Sauteed Brussels sprouts
  • 50 ml olive oil
  • 1 Spanish onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 500 gm Brussels sprouts
01   Place quail in a single layer in a container, season with sea salt and freshly ground black pepper, scatter with garlic and drizzle with oil. Cover and refrigerate for at least 6 hours. Heat a chargrill or barbecue, add quail and grill over medium-high heat for 3 minutes each side or until just cooked through.
02   Meanwhile, for Brussels sprouts, trim bases and halve or quarter, depending on size. Heat olive oil in a large frying pan, add onion and sauté over medium heat for 2 minutes or until wilted. Add garlic and Brussels sprouts and sauté for 10-15 minutes or until sprouts are tender but firm. Season to taste.
03   Serve quail with Brussels sprouts and lemon wedges.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND LYNSEY FRYERS

FEATURED IN

May 2007

May 2007

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