A great combination for a dinner party, or warm autumn lunch.
Level of Difficulty:
1/5
Quail
Ingredients
- 6 x jumbo quail
- 50g parsley1 lemon zest and juice
- 2 eggs
- 100g burghul
- 50g Australian Prunes, chopped
- salt and pepper
- 1 lemon zest and juice
Method
- Heat oven to 180°C.
- Boil burghul in salted water for 10mins until al dente.
- Strain and cool and mix with remaining ingredients.
- Take quail and stuff with mixture from the bottom cavity until full and plump.
- Pan sear in a medium non-stick pan until golden all round and bake for 15 mins until nice and pink roasted, rest and serve with side dishes.
Spiced Cauliflower Bake
Ingredients
- 2 garlic cloves chopped
- 1/2 tsp crushed coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1 1/2 tsp smoked paprika
- 1 tsp turmeric
- 1 head cauliflower chopped into flowerets
- 1 bunch of parsley chopped
- 400mls cream
- 200g Persian fetta
- 50g old bread or sourdough into breadcrumbs
Method
- Mix all spices with 2 tsps of olive oil and rub into cauliflower in a bowl. Add chopped garlic and all other ingredients and toss around.
- Transfer to a baking tray top with sourdough crumbs and a dash of olive oil.
- Bake at 180°C in oven until golden and crispy, about 30-40mins.
Charred Broccolini
Ingredients
- 2 x bunches broccolini
- 1 bunch mint
- 100g red grape halves
- 1 orange zest and juice
- salt and pepper
- extra virgin olive oil
Method
- Char broccolini in a frying pan on medium heat with a small amount of vegetable.
- Place onto serving platter.
- Top with mint, grapes, orange zest and juice, season and dress with olive oil.
