Quail with Fennel and Blood Orange
Search.abc.net.au
Search.abc.net.au
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Ingredients

  • 2 quail butterflied, quartered
  • 1 small fennel cut into wedges
  • 2 heirloom carrots par boiled cut into 3 cm lengths
  • 1 Spring onion cut into 3 cm lengths
  • 2 radishes thinly sliced
  • 1 blood orange, zest, segments and juice
  • 2 teaspoons chia
  • 1 piece sourdough cut into quarters
  • 4 quail eggs
  • 1 cup leafy greens
  • 1/4 cup Italian parsley picked leaf
  • 1/4 cup coriander picked leaf
  • 1/4 cup fennel picked leaf
  • 1 tablespoon sage leaves crushed
  • 1 teaspoon coriander seed crushed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sherry vinegar
  • 12 native raspberries optional
  • Coriander, nasturtium, borage and radish flowers to garnish
  • Salt flakes and cracked pepper
  • Oil

Instructions

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