Chargrilled Quail with Pomegranate and Native Cut Leaf Thyme

Chargrilled Quail with Pomegranate and Native Cut Leaf Thyme

Created by Russell Hall, Head Chef, Park St.

Time

1 Hour(s)20 Minutes

Difficulty

Ingredients

For 6 people

  • 3 Quails, bones out
  • 1 Pomegranate
  • 3 handful(s) Wild rocket
  • 1 Head of radicchio, sliced
  • 1 Clove of garlic
  • 4 Sprigs of cut leaf thyme for marinade
  • 50 mL Olive oil for marinade
  • 60 mL Pomegranate molasses
  • 100 mL Olive oil to dress
  • 6 Sprigs cut leaf thyme for garnish

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Featured Chef's Recipe

Jeffrey Tan

Method

  1. Create a marinate of 50ml olive oli, crushed garlic and 4 sprigs of native cut leaf thyme. Clean the quails and marinate for about an hour.
  2. Wash the rocket and radicchio. Clean pomegranate and store the seeds in a clean container.
  3. Season and chargrill the quail to around medium to medium well.
  4. To Serve: Mix the rocket and radicchio together and make a little mound on the plate. Stack the quail on top and dress with pomegranate molasses and olive oil. Sprinkle with pomegranate seeds and cut leaf thyme.