ORANGE CARAMELISED BREAST OF QUAIL

WITH SALAD OF CHERRY TOMATOES,CUCUMBER,FETTA,SPANISH ONION & PARSLEY

INGREDIENTS

400g Game Farm quail breasts
4 tablespoons Bitton Orange jelly
1 punnet cherry tomatoes, halved
10 sprigs fresh asparagus, trimmed, blanched and cut into 2cm pieces
1/2 telegraph cucumber, sliced in half lengthways then cut into 1 cm pieces
1/2 Spanish onion, finely sliced
100g fetta cheese, crumbled
1/2 bunch fresh parsley, whole leaves only
2 tablespoons Bitton Lemon Dressing
sea salt and freshly cracked black pepper

METHOD

Place the Game Farm Quail Breasts in a large ceramic bowl and drizzle over the Bitton Orange Jelly, making sure you cover all breasts especially on the skin. Cover and set aside. Preheat the barbecue. Meanwhile, for the salad, place all the ingredients except the fetta cheese and the Bitton Lemon Dressing into a bowl and gently toss. Place each Quail Breast Fillet skin-side down onto the hot plate of your preheated barbecue. Cook for two to three minutes, until the skin is crispy and caramelised, then turn and cook for a further two minutes, basting with the Bitton Orange Jelly as you go. Allow to rest for five minutes then slice into halves. To serve: add the crumbled fetta, quail and dressing to the salad and toss gently. Place a generous amount of the salad onto each plate making sure everyone gets a bit of everything! Serve immediately with a nice crusty Italian style bread.