Roasted Quail With Ancient Grain Salad


Christmas lunch: sorted.

jansz_the-collective-lunch_-1481Are you in charge of Christmas lunch this year? It’s both a blessing and a curse to be the one serving up the spoils for a hot summer’s day but if you do it right (and help the process along with a cool, fresh sip of a sparkling wine), you’ll be toasting both your family and your own culinary genius. Thanks to our friends at Jansz Tasmania, we’ve got a Christmas lunch recipe that will take you (and your loved ones) to Tassie and beyond. Inspired by our trip to the Apple Isle for a fabulous reader event among the atmospheric surrounds of the Jansz Tasmania Vineyard, we lunched on this succulent quail, with a glass of Jansz Tasmania Vintage Rosé with its rich expression of vibrant red fruits and Turkish delight and Jansz Tasmania Single Vineyard Chardonnay with a fresh nose of preserved lemon and truffles, be prepared to be asked to take on the spread for next year too.

Roasted quail with ancient grain salad
¼ cup red quinoa
¼ cup white quinoa
¼ cup black quinoa
½  cup wild rice
1 cup of chickpeas
1 cup of currants
½ cup of chopped pistachio
½ cup of freshly podded pomegranate
2 tblsp chopped dill
2 tblsp chopped parsley
2 tblsp chopped coriander
4 de-boned quails

Pomegranate molasses
Dijon mustard
Olive oil
Salt and pepper

Generously serves four.

Cook all grains separately and once cool, mix together with fresh herbs, fruit and nuts, along with the dressing, then season. Sear each quail in a pan and finish by roasting in the oven for eight minutes. Serve each quail atop ancient grain salad with a cider jus on the side with micro herbs to garnish.


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