Vincotto is used two ways in this recipe – firstly to brush over butterflied quail while barbecuing for a crispy-skinned finish, and also to make a tasty vinaigrette for the salad. This recipe will serve 6 as an entree.

Serves
6

Preparation

20min

Cooking

15min

Skill level

Easy
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Ingredients

  • 6 jumbo quail, butterflied
  • olive oil, for brushing
  • sea salt and freshly ground black pepper
  • 2 tbsp vincotto

Vincotto and raisin vinaigrette

  • 70 g raisins
  • ½ tsp vincotto
  • 1 tbsp sherry vinegar
  • 60 ml (¼ cup) extra virgin olive oil

Kohlrabi, parsley and radicchio salad

  • 2 heads kohlrabi (about 200 g each)
  • 1 small head radicchio, outer leaves discarded, core finely shredded
  • 2 cups loosely packed flat-leaf parsley leaves, coarsely torn

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.

Instructions

Soaking time 30 minutes

For the vinaigrette, soak the raisins in warm water for 30 minutes.

Drain the raisins and coarsely chop. Place the vincotto, vinegar and oil in a small bowl, season to taste, then stir in the raisins and set aside.

For the salad, peel the kohlrabi then, using a mandoline or sharp knife, cut into matchsticks. Drop into iced acidulated water until ready to serve.

Preheat a barbecue or large chargrill pan on medium. Lightly brush the quail with oil, then season to taste. Cook, skin-side down, for 5 minutes or until golden, then turn and cook for another 3-4 minutes. Brush the skin with vincotto, then turn again and cook until the skin is dark golden and crisp. Remove and stand, skin-side up, in a warm place for 5 minutes.

While the quail is resting, drain the kohlrabi and toss in a large bowl with the radicchio and parsley until well combined. Pour over the vinaigrette, toss to coat well, then serve with the quail.

 

Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Marble tray, Vincino; napkin, Ondene; fork, The Bay Tree.