• Lamb burgers with gruyere and onion confit
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8 quail
extra – virgin olive oil

5 peaches
1 medium red onion
30ml white wine vinegar
½ bunch Vietnamese mint
½ bunch basil
20ml extra – virgin olive oil
pinch of salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


For the Salsa

Blanche peaches in boiling water, refresh in iced water and then peel. Cut peaches through the centre, pull apart and discard the stones, then chop peaches in 1.5cm dice. Finely dice the onion, chop the herbs; add these to the peaches. Add the vinegar, olive oil and a pinch of salt.

For the Quails

Ask your butcher to de-bone the quails for you so they are ready to grill. Barbecue, char-grill or sear quail in a very hot frying pan until they are medium rare – this should take 5-10 minutes, check them with a knife if you are not sure.

To serve

Remove from heat and let quail rest for a few minutes before drizzling with olive oil and serve with salsa.

Note: Peach salsa is also good with chicken thigh and lamb cutlets.