MEAT RECIPE

Quail with Fennel and Orange Salad

Ingredients

1 orange, zest finely grated, segmented
a few thyme sprigs, leaves stripped
extra virgin olive oil
sea salt
2 quails 
1 fennel bulb, thinly sliced 
a splash of Cabernet Sauvignon

Equipment: Gas cooker

- Feeds 2 -

HOW TO MAKE IT

1. Combine the orange zest, thyme leaves, 2 teaspoons olive oil and a good pinch of salt in a small bowl and rub all over the quails.

2. Arrange the sliced fennel and orange segments on a plate, squeeze over any juice left in the orange and drizzle with a little olive oil.

3. Light your portable cooker and place a small frying on the gas. Add the quails and cook for about 4 minutes or until golden, then flip and continue to render the fat until the quails are cooked through and golden brown (about 5 minutes).

4. Sit the quails on top of the salad. Quickly put the pan back on the cooker, pour in a splash of wine and allow it to flame up. Stir to loosen any bits stuck to the base of the pan, then cook until the liquid has reduced slightly and the alcohol has cooked off. Drizzle over the quails and enjoy.

Enjoy with a glass of Cape Mentelle Cabernet Sauvignon.