Pickled grapes are quick to make, will last up to a month and are great paired with roast duck, pork or lamb or added to salads. Fresh grapes also work well if you just can't be bothered.
Barbecued quail with grapes, beans and macadamia nuts
This barbecued quail with a light, nutty salad is a quick and easy recipe for any time of year.
- Serves 4
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Ingredients
- 4 butterflied jumbo quail (see note), at room temperature
- 60 ml (1⁄4 cup) extra-virgin olive oil, plus extra for drizzling
- 600 gm mixed green beans and yellow beans, trimmed
- 1 celery heart, thinly sliced, plus a handful of pale, tender leaves
- 1/2 spanish onion, quartered and thinly sliced
- 1/2 cup (loosely packed) oregano
- 35 gm (1⁄4 cup) macadamia nuts, coarsely chopped
- 2 tsp sherry vinegar
Quick-pickled grapes
- 80 ml (1⁄3 cup) sherry vinegar
- 40 gm caster sugar
- 200 gm red grapes, halved
Method
- 1For quick-pickled grapes, bring vinegar, sugar, 1⁄2 tsp salt and 120ml water to a simmer in a saucepan over medium heat, stirring to dissolve sugar. Add grapes, and set aside to lightly pickle while you cook the quail.
- 2Heat a barbecue or char-grill pan to high heat. Drizzle quail with a little oil, place on barbecue skin-side down and grill, turning once, until golden and charred (2-3 minutes each side). Cover with foil and rest.
- 3Drizzle beans with a little oil and grill, turning occasionally, until just tender (2-3 minutes). Combine with celery, onion, oregano, macadamia nuts and drained grapes (reserve 2 tbsp pickling liquid) in a large bowl.
- 4Shake olive oil, vinegar and reserved pickling liquid in a jar to combine, season to taste, drizzle dressing over salad and serve with quail cut into pieces.
Notes
Quail are available from select butchers and grocers.
