Quail with Forking Mint and Grapes
Serves 4
Ingredients
- 4 oven-ready quail
- 300 g seedless grapes
- 2 tbsp olive oil
- 2 tbsp Glasseye Creek Forking Mint Sauce
- 150 ml chicken stock
- 40 g butter
- 6 thyme sprigs
- 250 g pearl couscous
Method
1. Heat the oven to 200°C. Season quail and brown in an ovenproof pan with oil for 2 minutes per side.
2. Add grapes, thyme and stock and roast for 12-15 minutes until the thickest part reaches at least 75°C.
3. Rest quail 8 minutes. Reduce the pan liquid, stir in sauce, then whisk in cold butter.
4. Serve with pearl couscous, grapes and pan sauce.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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