Quail with Australian bush olive and cherry tomato salad with a balsamic reduction recipe.

Preparation time: 55 minutes

Portions: 4

Cooking Time: 45 minutes

This gourmet quail recipe features succulent quail filled with Australian bush olives, paired with cherry tomato and roquette salad. A perfect blend of traditional ingredients and modern culinary techniques, it showcases the finest Australian produce in a light, flavourful, and beautifully presented meal.

Ingredients

For the Quail:

• Quail

• Salt, to taste

• Oil (preferably olive or vegetable oil)

• 1 cube of unsalted butter

For the Balsamic Glaze:

• 250ml balsamic vinegar

• 100ml water

For the Australian Bush Olive and Cherry Tomato Salad:

• Fresh roquette

• Sliced red onion

• Australian bush olives, halved

• Cherry tomatoes,

• Salt and pepper, to taste

Instructions:

Step 1: Filleting the Quail

• Place the quail breast-side down on a cutting board.

• Cut along each side of the quail's backbone and remove it.

• Open the quail like a book, flip it, and press down gently to flatten.

• Cut through the center to create two halves.

• Remove the rib bones and trim any excess fat.

Step 2 : Cooking the Quail

• Season each half with salt, pepper, and your choice of spices.

• Preheat a skillet or grill to medium-high heat.

• Cook the quail skin-side down first, for 3-4 minutes per side until crispy and cooked through.

Step 3: Preparing the Balsamic Glaze

• In a saucepan, simmer balsamic vinegar until it reduces by half and thickens.

• Let it cool off the heat; it will thicken more upon cooling.

Step 4: Assembling the Salad

• In a mixing bowl, combine roquette, thinly sliced red onion, Australian bush olives, and cherry tomatoes.

• Drizzle with olive oil and gently toss.

• Season with salt and pepper to taste.

Step 5: Serving

• Arrange the cooked quail halves on plates.

• Serve with the salad alongside.

• Drizzle the balsamic glaze over the quail.

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