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Griddled quail with pickled shallots
Serves 6 Starters and mains
Ingredients
- 6 quails, spatchcocked
- juice of 2 lemons
- 1 banana shallot, finely chopped
- 2 garlic cloves, finely chopped
- 4-5 sprigs of thyme
- olive oil
For the shallots
- 75ml cider vinegar
- 75ml raspberry vinegar
- 50g caster sugar
- 6 black peppercorns
- 4 banana shallots, finely sliced
- extra virgin olive oil
Method
Put the quail into a dish. Mix the lemon juice with the shallot, garlic, thyme and a good amount of olive oil. Pour over the quail and marinate overnight.
The next day, heat both the vinegars with the caster sugar and peppercorns until the sugar has dissolved. Pour the hot vinegar over the shallots and set aside.
Heat a barbecue or griddle pan. Once the pan is hot, remove the quail from the marinade and griddle for 15 minutes, turning, until cooked. Set aside to rest.
Drain the shallots from the vinegar, season with salt and pepper and add some extra virgin olive oil. Serve immediately with the griddled quail.
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