tmedia
Main content

https://www.lifestylefood.com.au/recipes/16145/chargrilled-quail-with-chargrilled-asparagus-stuffed-zucchini-flowers-and-salsa-verdi

LifestyleFOOD.com.au

Chargrilled Quail with Chargrilled Asparagus, Stuffed Zucchini Flowers and Salsa Verdi

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.

Ingredients

  • 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

Method

  • 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)

» Metric Converter

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings