Barbecued Quail with Spiced Cherry Compote
Bold spicy flavours are paired with Tasmanian quail to create a memorable Christmas entrée.
How long will it take?
Takes 30 minutes
What’s the serving size?
Serves 6
What do I need?
- 6 Rannoch Quail, boned
- ¾ cup olive oil
- 1 ½ tsp minced garlic
- 1 ½ tbsp chopped sage
- 1 ½ tbsp chopped oregano
- 1 ½ tbsp chopped rosemary leaves
- 1 cinnamon stick
- 1 tbsp black peppercorns
- 2 star anise
- 2 bay leaves
- 1 tbsp thyme
- 1 cup water
- ¼ cup caster sugar
- ½ cup port
- Juice of 2 oranges
- 1 tbsp minced shallot
- 150 g pitted cherries
- 2 bunches asparagus, woody ends trimmed
- 1 tbsp butter
How do I make it?
- Combine olive oil, minced garlic, sage, oregano and rosemary together in a small bowl. Place quail in a dish and pour mixture over. Set aside in the fridge to marinate.
- Meanwhile, make the cherry compote by placing cinnamon stick, black peppercorns, star anise, bay leaves, and thyme in a piece of muslin or other fabric and securing the top with kitchen twine.
- Bring water and sugar to the boil in a medium saucepan over high heat, then reduce heat to a simmer and add port, orange juice, minced shallot and the wrapped spices. Add cherries to the saucepan and poach for 10 minutes.
- Remove from heat and strain sauce into a clean saucepan, reserving the cherries. Discard the wrapped spices.
- Place saucepan over medium heat and cook until it has reduced by two-thirds. Remove from heat and set aside.
- Heat barbecue or grill pan over medium-high heat, remove quail from marinade and grill for 5-6 minutes per side.
- Grill asparagus on the barbecue while quail cooks.
- When quail is cooking warm cherry sauce over medium heat. When warm, season to taste and just before serving add butter and swirl through the sauce.
- Serve quail on a bed of asparagus with cherry compote.
