Grilled Quail and Portobello Mushrooms with a Chicory and Asparagus Salad
|
Prep Time: 30 mins
Serves: 4
|
 Print friendly version
|
Ingredients
4 large Boneless Quail
2 bunches Fresh Thyme
4 Lemons, zested and cut into squares
4 tbsp Mixed Peppercorns, crushed
1/2 cup Olive Oil
4 large Portobello Mushroom Caps
1/2 lb Unsalted Butter
Water
20 Asparagus
2 bunches Chicory or Belgian Endive
Salt & Pepper
|
Indoor Preparation
Remove quail from the package, rinse under cold water and pat dry. Place the quail into a clean container and add one bunch of the fresh thyme, the zest of four lemons, 2 tbsp of the crushed peppercorns and olive oil to cover. This should be covered and placed in the refrigerator for 24 hours.
Take the stems off the mushroom caps and rinse the caps off. Place the caps into a deep baking dish and add the lemon wedges, remaining thyme, remaining peppercorns, 1/2lb of unsalted butter, and water to cover.
Cover dish and braise mushrooms at 350ºF with the insert covered with foil until the mushrooms are cooked, but still firm. Cool in the cooking liquid--this can be done the evening before.
Trim the ends off the asparagus and blanch in boiling, salted water until the asparagus becomes bright green and starts to soften. Immediately place the asparagus into ice water to stop cooking--it should still be crunchy. This can be done the evening before.
Cut the chicory into strips and place a little in the centre of the plate.
Arrange five asparagus around each plate after it has been tossed in olive oil and seasoned.
|
Outdoor Preparation
Place the quail on the grill, skin side down and season--when the skin browns, turn over and finish cooking. Baste with oil.
While the quail is cooking, place the mushroom caps on the grill. Season and baste with oil.
When the mushroom cap is heated through, place on top of the chicory strips.
Place the cooked quail on top of the mushroom and dress the salad with your favorite vinaigrette.
|
|
|
| Back to all recipes
|
