HONEY-GLAZED QUAIL WITH WALDORF SALAD

Honey-glazed quail with Waldorf salad image

This makes an impressive starter for a celebration menu - but you won't be tied to the stove all night

Provided by Jason Atherton

Time 1h50m

Number Of Ingredients 11

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Ingredients

6 quails , spatchcocked
100ml balsamic vinegar
1 tbsp red wine vinegar
3 tbsp clear honey
2 fresh thyme sprigs
2 heads Baby Gem lettuce , separated into leaves
1 apple , finely sliced
2 tbsp chopped toasted walnuts
2 celery sticks, finely diced
1 tbsp freshly chopped chives , plus extra for serving
1 tbsp mayonnaise

Steps:

Put the vinegars, honey and thyme sprigs into a bowl; mix well. Tip half the mixture into a large bowl. Add the quails, turn to coat, then cover and leave to marinate for at least 1 hr.
Heat oven to 200C/fan 180C/gas 6. Heat a griddle over a medium heat, then cook the quails in batches for about 5 mins on each side until nicely charred. Once ready, place them in a roasting tin, then roast for 5 mins. Leave to rest for 5 mins, then brush over the remaining marinade.
For the salad, arrange the lettuce in 6 Martini glasses (or small bowls). Put the remaining salad ingredients into a bowl and mix well. Divide among the glasses and sprinkle over the extra chives. To serve, divide the quails among 6 plates and serve each with a salad.

Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Protein 23 grams protein, Sodium 0.21 milligram of sodium