Tognini's

Ingredients

• 6 Rannock farm quail (available from deli)*
• 30 ml vegetable oil for cooking quail

SALAD

• 200 g seedless green grapes
• 200 g witlof
• 200 g radicchio
• 150 g thinly sliced pancetta (grilled till crisp)*
• 100 g walnuts (roasted)
• 50 ml Maggie Beer verjuice*
• 30 ml Josephs extra virgin olive oil*

DRESSING

• 50 ml walnut oil*
• 50 ml Josephs extra virgin olive oil*
• 30 ml Maggie Beer verjuice*
• salt and pepper to taste

*Ingredients available from Togninis Milton.

Method

Cut quail in half, rinse in cold water, pat dry. Following this, season with sea salt and cracked pepper. Heat a heavy pan with oil until very hot, sear quail on both sides and place in an ovenproof dish. They will require only 5 – 7 minutes in a hot (180 degree C) oven to complete cooking. Heat oil in a heavy pan. Saute washed grapes till skins have spilt. Add 50ml verjuice, cook a further 1 minute. Remove grapes and set aside. Mix witlof, radicchio, grapes and walnuts together with dressing. To serve: Arrange salad and the place quail on top. Pour pan juices over salad and top with grilled pancetta.