Grilled Quail with Fig and Port Sauce
Ingredients:
-6 quail
-6 figs
-1 shallot
-150ml port
-30ml balsamic vinegar
-30ml olive oil
-salt
-pepper
Method:
1. Preheat grill to medium-high heat.
2. Season quail with salt and pepper.
3. Grill quail for 8 minutes, flipping once, or until cooked through.
4. Remove from grill and let rest.
5. Slice figs in half and grill for 2-3 minutes, or until slightly charred.
6. Remove from grill and let cool.
7. Once cool, dice figs.
8. In a small saucepan, combine port, balsamic vinegar, and shallot.
9. Bring to a boil and simmer for 5 minutes.
10. Remove from heat and add in olive oil.
11. Season with salt and pepper to taste.
12. To serve, drizzle sauce over grilled quail and diced figs.
Potential changes & improvements:
-Try different types of figs for a different flavor profile.
-Add other grilled fruits or vegetables to the dish for more color and flavor.
-Use a different type of vinegar in the sauce for a different flavor.
Works Well With…
-Grilled chicken
-Grilled lamb
-Grilled vegetables
Common Mistakes:
-Not letting the quail rest after cooking them will result in dry, tough meat.
-Not grilling the figs long enough will result in them not being soft enough to eat.
-Not dicing the figs small enough will make them difficult to eat.
Nutritional Information:
-6 quail: 360 calories, 20g fat, 12g protein
-6 figs: 120 calories, 0g fat, 3g protein
-1 shallot: 4 calories, 0g fat, 0g protein
-150ml port: 120 calories, 0g fat, 0g protein
-30ml balsamic vinegar: 10 calories, 0g fat, 0g protein
-30ml olive oil: 270 calories, 30g fat, 0g protein
Allergens:
-Quail: none
-Figs: none
-Shallot: none
-Port: sulfites
-Balsamic vinegar: none
-Olive oil: none