Grilled quail with green lentils

This recipe features butterflied quail marinated in anchovy, garlic and pepper that are grilled to perfection. They are served over a bed of herbed lentils, adding the perfect complementary earthy and robust flavour to the grilled quail.

• serves

  2

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 4 quails, butterflied and boned
• 200 g Australian French-style green lentils (puy lentils)
• olive oil, for cooking
• 2 eschallots, sliced
• 2 garlic cloves, crushed
• 100 ml chicken stock
• 30 g unsalted butter
• 1 tbsp chives, chopped, plus extra for garnish
• 1 tbsp flat-leaf parsley, chopped, plus extra for garnish

Marinade

• 1 anchovy, chopped
• 1 garlic clove, crushed
• 1 tbsp olive oil
• freshly ground black pepper

Marinating time: 10 minutes

Resting time: 5 minutes

Instructions

1. In a large bowl, combine the quail with the marinade ingredients. Mix well to combine and leave at room temperature until ready to cook.
2. Meanwhile, place the lentils into a medium saucepan and cover with cold water. Bring to the boil over high heat, then reduce to low and simmer for 1 minute, or until slightly softened. Drain the lentils.
3. Return the saucepan to a medium heat with a drizzle of olive oil, the eschallots and garlic. Sauté for 2 minutes, or until fragrant. Return the lentils to the pan with the chicken stock and cook for 3-5 minutes, or until the chicken stock reduces and the lentils are tender. Add the butter and herbs, stir until melted. Season to taste.
4. Place a griddle pan on high heat and add the quails, skin-side down. Cook, for 3-4 minutes, or until the skin changes colour, then turn and cook for a further 3 minutes. Remove the pan from the heat and allow the quail to rest before serving.
5. Halve the quails. Spoon lentils onto a serving plate and top with the quail. Garnish with fresh herbs.

Note• Ask your butcher to prep the quail for you.

Photography by Kitti Gould.

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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.