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Honey-glazed quail with Waldorf salad

This makes an impressive starter for a celebration menu - but you won't be tied to the stove all night

  • Cook: 20 mins
    30 mins plus 1 hour marinating
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 295
  • Carbohydrates 11
  • Saturated Fat 4
  • Sugar 11
  • Protein 23
  • Fat 18
  • Fibre 0
  • Salt 0.21

Nutrition per serving

  • Calories 295
  • Carbohydrates 11
  • Saturated Fat 4
  • Sugar 11
  • Protein 23
  • Fat 18
  • Fibre 0
  • Salt 0.21

Ingredients

  • 6 quails, spatchcocked
  • 100ml balsamic vinegar
  • 1 tbsp red wine vinegar
  • 3 tbsp clear honey
  • 2 fresh thyme sprigs
  • 2 heads Baby Gem lettuce, separated into leaves
  • 1 apple, finely sliced
  • 2 tbsp chopped toasted walnuts
  • 2 celery sticks, finely diced
  • 1 tbsp freshly chopped chives, plus extra for serving
  • 1 tbsp mayonnaise

Method

  1. Put the vinegars, honey and thyme sprigs into a bowl; mix well. Tip half the mixture into a large bowl. Add the quails, turn to coat, then cover and leave to marinate for at least 1 hr.

  2. Heat oven to 200C/fan 180C/gas 6. Heat a griddle over a medium heat, then cook the quails in batches for about 5 mins on each side until nicely charred. Once ready, place them in a roasting tin, then roast for 5 mins. Leave to rest for 5 mins, then brush over the remaining marinade.

  3. For the salad, arrange the lettuce in 6 Martini glasses (or small bowls). Put the remaining salad ingredients into a bowl and mix well. Divide among the glasses and sprinkle over the extra chives. To serve, divide the quails among 6 plates and serve each with a salad.

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