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 :
Cut woody ends of asparagus, wash tips in water and dry on paper towel.
Gently open flowers and remove stems from inside
Stuff with knobs of blue cheese and small squirt of balsamic glaze
Gently twist ends of flowers to seal.
Whisk eggs and parmesan in small bowl and season with salt and pepper
Heat BBQ, wipe oil onto chargrill whilst heating
Place quail skin side down onto chargrill and season. Lightly lift to help stop sticking.
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.
Place asparagus onto chargrill.
Put flowers into egg mix and place onto oiled hotplate.
Turn asparagus and flowers.
Once quail is cooked, remove asparagus and place onto platter. Remove flowers and place on top of asparagus.
Drizzle with olive oil.
Place quail on top then top each quail with salsa verdi.
Peel egg and remove yolk. Discard white.
Rough chop yolk with anchovies
Add to chopped parsley
Pour olive oil till spreadable consistency. (not too runny)