Roast quail, tangled leek & potato vinaigrette

Name: Roast quail, tangled leek & potato vinaigrette
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: Global
Ingredients: 2 thyme sprigs; 2 oven-ready quail, strings removed; 1 serving olive oil, for rubbing and drizzling; 1 small drizzle clear honey; 4 quail eggs; 3 leeks, trimmed and halved lengthways; 8 salad potatoes, like Pink Fir Apple or Charlotte, sliced; 2 teaspoons wholegrain mustard; 1 Tbsp cider vinegar; 3 Tbsps walnut oil

If you want to add more gluten free and dairy free recipes to your recipe box, Roast quail, tangled leek & potato vinaigrette might be a recipe you should try. One serving contains 1063 calories, 48g of protein, and 44g of fat. For $5.67 per serving, you get a main course that serves 2. This recipe from BBC Good Food requires thyme sprigs, oven-ready quail, salad potatoes, and wholegrain mustard. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Put a thyme sprig in the cavity of each quail. Rub each bird with a little oil and honey, and season generously.

Ingredients you will need

Honey

Quail

Thyme

Cooking Oil

Dry Seasoning Rub

Put the quail in a shallow roasting tin and roast for 20 mins until golden, then leave to rest in a warm place.

Ingredients you will need

Quail

While the quail are roasting, bring a large pan of salted water to the boil. Cook the eggs for 2 mins exactly, then scoop out into a bowl of cold water. Peel and set aside.

Ingredients you will need

Quail

Water

Egg

Equipment you will use

Bowl

Frying Pan

Put the leeks in the boiling water and cook for 10 mins until soft. Scoop them out, put in a bowl and drizzle with olive oil while still hot. Boil the potatoes in the same pan for 8-10 mins until just cooked, then drain and add to the leeks.

Ingredients you will need

Olive Oil

Potato

Leek

Water

Equipment you will use

Bowl

Frying Pan

To make the dressing, whisk the mustard and vinegar together, then gradually add the oil to make a thick dressing and season. Halve the eggs and carve the quail (see step-by-step images).

Ingredients you will need

Mustard