Ingredients
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½ cup (25 g) dried Quandongs
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4 x 320 g jumbo Quail
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2 tablespoons Vino Cotto
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1/3 cup (80 ml) extra virgin Olive Oil
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1 tablespoon Rosemary
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Sea Salt
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freshly ground Black Pepper
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1 bunch Snake Beans
Directions
The quandong is a native peach and is generally only available dried, and even then it’s expensive and not particularly accessible. But my goodness what a unique flavour! I was recently given a large bag of dried quandongs and was intrigued to try different ways of cooking with them. I rehydrated them overnight (actually in verjuice as I have lots to hand but water is the norm) and in the end I decided I preferred their flavour in savoury dishes rather than sweet. For this dish I just tossed them in extra virgin olive oil and allowed their natural sugars to burnish them and bring out the flavour but if you want to use quandongs in a dessert they are great cooked in a light sugar syrup.
Steps
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1
Done
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Soak the quandongs overnight in ¾ cup (180 ml) water. |
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2
Done
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To butterfly the quail, use a pair of kitchen scissors to cut along the spine, then press down firmly with your hands to flatten evenly. Place in a shallow bowl with 1 tablespoon vino cotto, 2 tablespoons olive oil and the rosemary leaves and toss to coat well. Cover and refrigerate for at least 1 hour, turning halfway through. |
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3
Done
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Preheat a barbecue grill plate to high. |
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4
Done
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Season the quail all over with salt and pepper. Place, skin-side up, on the grill and cook for 4–6 minutes (depending on the size of the quail) or until golden and almost cooked through. Turn and cook, skin-side down, for 2 minutes or until the breast is just cooked through but still pink. Remove from the heat and place on a shallow tray. Drizzle with 1 tablespoon each of olive oil and vino cotto, and rest, skin-side down, for 5 minutes. |
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5
Done
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Meanwhile, drain the soaked quandongs well and toss with the remaining 1 tablespoon olive oil. |
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6
Done
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Steam or microwave the snake beans on high for 2–3 minutes or until tender (no squeaky beans) but still with good colour. Alternatively, drop into a saucepan of lightly salted boiling water and cook until tender. Serve the quail with the resting juices, beans and quandongs with a finger bowl for the quail. |
