Warm Salad of Quail and Roasted Rosemary Potatoes

I’m a big fan of kipfler potatoes. Those small elongated with yellow-brown skin and yellow flesh potatoes are perfect for salads, boiled or steamed, then smothered with duck fat! Yes, duck fat but that will be for another post. I didn’t use duck fat this time.  I found this really wonderful recipe and I promise you, this is one salad  you will enjoy preparing and having always. The rustic salad was a good complement to the light game-y flavor of the quail.  My son loved it so much that after he finished his dish, he asked his father, “Are you going to finish your salad?” Yes, it was that good!

Warm Salad of Quail and Roasted Rosemary Potatoes

Serves 4

Ingredients

  • 600g small kipfler potatoes, washed and halved lengthways
  • 1 sprig fresh rosemary
  • 2 tbs olive oil
  • salt and pepper to taste
  • 150g baby green beans, trimmed
  • 1 tbs olive oil
  • 4 rashers bacon, cut into batons
  • 400g quail medallions (breasts fillets with skin on)
  • 75g mixed salad leaves, washed
  • 1/2 red onion, thinly sliced

For the dressing:

  • 2 tbs white wine vinegar
  • 1 tbs wholegrain mustard
  • 1 tsp sugar
  • 1/4 cup olive oil

Method:

1.   Pre-heat oven to 180C degrees and place potatoes into a roasting dish. Scatter over rosemary and drizzle over oil; season with salt and pepper and toss to coat evenly. Roast for 45 minutes or until potatoes are cooked and have a crispy skin.

2.   Meanwhile, blanch green beans in boiling water for 2-3 minutes; drain and refresh with cold water. The cold water stops the cooking process started during blanching and keeps the beans crisp and green. Drain again and set aside.

3.   Heat oil in frying pan and cook bacon until crisp and golden. Remove and drain on absorbent paper. Add quail to the same pan and cook for 3 minutes on each side or cook to your liking. Remove and keep warm.4.   Place salad leaves onto a platter and scatter over the red onion, green beans, bacon and roasted potatoes. Whisk dressing together and season with salt and pepper; drizzle over the salad and toss to mix well.5.   Top salad with quail and serve immediately.

Will be definitely making this dish again!

Tip: If you can’t find quail medallions, use chicken breast fillet instead or poussin. If kipfler potatoes are not available (but try your best to look for some because they are nice varieties), you can use baby chat potatoes.

Recipe adapted from Game Farm Quail and Poussin Recipes Cookbook

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This entry was published on March 2, 2012 at 4:42 pm. It’s filed under cooking, food, Quick Meals, recipes and tagged , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Warm Salad of Quail and Roasted Rosemary Potatoes

  1. Pingback: Salad Dressing | russellskitchen

  2. Pingback: Poussin with White Wine, Lemon and Rosemary « Food Safari

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