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Try this recipe for dinner dish that will sure to impress your friends! Recipe by John Snelling as seen in series 2 of Mercurio's Menu.


  • Chargrilled Quail with Chargrilled Asparagus, Stuffed Zucchini Flowers

  • 4 boned jumbo quail

  • 16 asparagus spears

  • 8 zucchini flowers (baby zucchini attached)

  • 3 free range eggs

  • 50gms grated parmesan

  • 100gms blue cheese

  • Balsamic glaze

  • Olive oil

  • Salt and Pepper

  • Salsa Verdi

  • ½ cup chopped parsley

  • 1 boiled free range egg

  • 2 tsps baby capers

  • 2 anchovy fillets

  • virgin olive oil


  • Chargrilled Quail with Chargrilled Asparagus, Stuffed Zucchini Flowers :

  • 1.

    Cut woody ends of asparagus, wash tips in water and dry on paper towel.

  • 2.

    Gently open flowers and remove stems from inside

  • 3.

    Stuff with knobs of blue cheese and small squirt of balsamic glaze

  • 4.

    Gently twist ends of flowers to seal.

  • 5.

    Whisk eggs and parmesan in small bowl and season with salt and pepper

  • 6.

    Heat BBQ, wipe oil onto chargrill whilst heating

  • 7.

    Place quail skin side down onto chargrill and season. Lightly lift to help stop sticking.

  • 8.

    Lift quail after 1 minute, rotate half turn and place back onto grill. Leave for 30 seconds and turn over. Quail should take approx 3 minutes to cook.

  • 9.

    Place asparagus onto chargrill.

  • 10.

    Put flowers into egg mix and place onto oiled hotplate.

  • 11.

    Turn asparagus and flowers.

  • 12.

    Once quail is cooked, remove asparagus and place onto platter. Remove flowers and place on top of asparagus.

  • 13.

    Drizzle with olive oil.

  • 14.

    Place quail on top then top each quail with salsa verdi.

  • Salsa Verdi:

  • 1.

    Peel egg and remove yolk. Discard white.

  • 2.

    Rough chop yolk with anchovies

  • 3.

    Add to chopped parsley

  • 4.

    Add capers

  • 5.

    Pour olive oil till spreadable consistency. (not too runny)

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