Marion Grasby celebrates her former life in wine country by making an elegant quail salad.
- To make dressing, whisk all ingredients in a bowl, then season with salt and pepper. Makes 60ml (1/4 cup).
- To marinate quail, stir coriander seeds in a dry pan over low–medium heat for 2 minutes or until fragrant. Transfer to a mortar and pestle, then coarsely grind. Add garlic and 1/4 teaspoon salt, and pound to a coarse paste.
- Place quail in a large glass or stainless-steel bowl. Add garlic paste, herbs, lemon juice, oil and 1/4 teaspoon freshly ground black pepper. Stir to coat. Cover and refrigerate for 1 hour to marinate.
- Meanwhile, place burghul in a heatproof bowl. Cover with boiling water, then cover bowl with plastic wrap and stand for 25 minutes or until softened. Drain in a fine sieve, then, using the back of a spoon, press down to extract excess moisture. Transfer to a large bowl to cool.
- Heat a large frying pan over medium–high heat. Drain quail from marinade, then cook, in 2 batches, for 2 minutes each side or until golden and cooked through. Transfer to a plate and rest, loosely covered, for 5 minutes.
- Meanwhile, return pan to medium heat. Add verjuice and currants, and stir for 2 minutes or until reduced slightly.
- Add grapes, radicchio, frisee, mint and dressing to burghul, toss to combine, then divide among plates. Top with quail. Drizzle with verjuice sauce, then season to serve.
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