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Apple Caramel Glazed BBQ Quail With Apple Mustard, Charred Radicchio and Pickled Apple Salsa
Recipe by Andy Allen
Try <span class="TextRun SCXW72874950 BCX0" lang="EN-AU" xml:lang="EN-AU" data-contrast="auto"><span class="NormalTextRun SCXW72874950 BCX0">Apple Caramel Glazed BBQ Quail With Apple Mustard, Charred Radicchio and Pickled Apple Salsa</span></span><span class="EOP SCXW72874950 BCX0" data-ccp-props="{"201341983":0,"335559739":0,"335559740":240}"> </span>
- Steps
- Ingredients
Ingredients
Quail
Apple Caramel Glaze
Roasted Apple Mustard
Jus
Pickling liquid
Salsa
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Steps
- Preheat oven to 230°C fan-forced.
- Prepare a Hibachi grill.
- To prepare the Quail, pat dry and cut down the middle. Remove the wish bone and butterfly the quail. Remove the tip of the wing bone from the quail. Set the bones aside for the jus
- Combine all remaining ingredients into a medium bowl to make a brine for the quail. Stir to combine and add the quail. Set aside for 30 minutes.
- To prepare the Apple Caramel Glaze, cut the apples into quarters then into quarters again. Juice apples using a cold press juicer to achieve about 300ml of apple juice.
- Place into a small saucepan and reduce on a low medium heat for 16 minutes until caramel consistency is achieved.
- For the Roasted Apple Mustard, cut the apple into quarters, trim the edge to remove the core, chop scraps roughly and set aside for the jus.
- Cut the apples quarters in half and place on a baking tray with the sugar, vinegar, grapeseed oil and salt, toss and cover. Roast in the oven for 16-20 minutes, checking every 5 minutes and deglazing the tray with approximately 2 tsp of water each time. Set aside on the bench to cool. Turn oven down to 180°C.
- When cooled, place 150g roasted apples into the ninja bullet with mustard, blend on high for 3 minutes, scraping the edges to ensure a smooth paste. Check seasoning. Place in bowl, set aside ready for plating.
- To make the Jus, chop the bones into pieces and add to a small saucepan. Fry on a medium heat until golden brown then add spring onions, fennel seeds and reserved apple core, add just enough water to cover. Simmer until reduced by half.
- For the Pickling Liquid, place all the ingredients in a small pot, cook on medium heat until sugar has dissolved and just under boiling point. Set aside to cool in the fridge for the chilli and apple.
- To prepare the Salsa, thinly slice a birdseye chilli and place in a small bowl, add some of the pickling liquid to the bowl and set aside.
- Place the remaining pickling liquid into another small bowl and slice apple into a 3mm dice. Add apple to the bowl and place into freezer to cool for 5 minutes then set aside on bench.
- Place pinenuts onto a tray, place into oven and toast for 5 minutes.
- Prepare an ice bath. Cut the leaves off the sorrel at the stem and place in iced water to refresh.
- Cut the radicchio half into 4 wedges, place onto a baking tray and set aside.
- Cut the top green part off the spring onions and discard, place the white stalks onto the tray.
- Oil and salt the spring onions and 2 radicchios wedges and place onto the hot hibachi grill. After 3 minutes, turn the spring onion and radicchio over to cook evenly. After 3 minutes take the radicchio off the hibachi, after 5 minutes remove the spring onion and set aside on a tray.
- Place a small flat stainless-steel fry pan onto a high heat, add 1 tablespoon oil and pan fry 2 of the radicchio wedges until golden brown, deglaze pan with vinegar. Remove and chop into small dices then place in a small bowl.
- Dice the cooked spring onions and add to a medium bowl with the toasted pinenuts. Strain the pickled apples and chilli and add to the salsa. Take 6 sorrel leaves from the ice water and shake dry. Finely slice the sorrel and add to the salsa. Chop a spring onion, remove the top green and use ¾ stalk, finely slice add to salsa. Season with salt and vinegar if required.
- When ready to cook the quail, remove from the brine, pat dry. Remove the legs at the joint, retaining as much flesh as possible. Season all pieces with oil and salt and place onto a hot hibachi, skin side down, brushing with the apple caramel as it cooks. Turn the quail as it cooks so that it caramelises. Cook the legs for 5 minutes and the body for 6 minutes, place onto a tray and brush with glaze, season with salt and allow to rest.
- To serve, place quail on a plate with a spoon of salsa
