Quail with pomegranate molasses, watercress and feta salad

Quail with pomegranate molasses, watercress and feta salad

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 quail

For the marinade

Quantity Ingredient
1 garlic clove
1 shallot
2 tablespoons pomegranate molasses
pinch ground cinnamon

For the salad

Quantity Ingredient
75g pine nuts
200g watercress
oregano sprigs
1 pomegranate
200g feta

For the dressing

Quantity Ingredient
1 garlic clove
pinch ground cumin
2 tablespoons pomegranate molasses
1/2 tablespoon orange juice
1/2 teaspoon clear honey
4 tablespoons olive oil
sea salt
freshly ground black pepper

Method

  1. Spatchcock and part bone the quail.
  2. For the marinade, peel and crush the garlic and halve, peel and roughly chop the shallot. Place all the marinade ingredients in a small food processor bowl and blend until smooth. Rub well all over the quail and leave to marinate for at least 2 hours, or in the fridge overnight.
  3. Heat the grill to high and the oven to 180ºC. Toast the pine nuts on a baking tray in the oven for 5 minutes until lightly coloured. Tip onto a plate to cool.
  4. Wash, dry and pick over the watercress, tear into sprigs and place in a bowl. Finely chop enough oregano leaves to give you 1 teaspoon; add to the bowl. Extract the seeds from the pomegranate by holding the halved fruit cut side down over a bowl and carefully hitting it on the skin side with a rolling pin. Add the pomegranate seeds to the salad with the toasted pine nuts. Break the feta into chunks; set aside.
  5. Place the quail breast side down on a lightly oiled lipped baking sheet and grill until caramelised. Turn the quail over and repeat on the other side. Once the skin is brown and crisp, transfer to the oven to cook through, about 10–15 minutes.
  6. To make the dressing, peel and crush the garlic, put into a small bowl and mix in the cumin and pomegranate molasses, then add the orange juice and honey and whisk in the olive oil; the dressing should emulsify. Taste and season with salt and pepper, adding more honey if the dressing is too sharp.
  7. Check the quail are cooked by cutting down to the bone on the non-skin side; it can be served pink. When cooked, baste the quail with the pan juices, then cut each bird in half through the middle of the breast. Trim any exposed bones.
  8. Dress the salad and gently mix through the feta, taking care that it doesn’t break up. Serve 2 quail halves per person, with the salad.
Tags:
Leiths School of food and wine
cookery course
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