Chilli Garlic Marsala Marinated Quail grilled asparagus, tomato, field mushroom with caramelized onions
4 Game Farm whole butterflied quail
4 tbsp Bitton Gourmet Chilli Garlic Masala
4 vine ripened tomatoes, halved
2 bunches fresh asparagus,
woody ends removed
4 large field mushrooms, peeled
4 brown onions, peeled and sliced thinly
1 tbsp butter
4 tbsp olive oil
To prepare the quail, place the birds into a large ceramic dish, rub the Bitton Chilli Garlic Masala to cover all surfaces. Cover and refrigerate.
Preheat the barbeque.
Brush the tomatoes, mushrooms and asparagus with some olive oil and season with sea salt and freshly ground black pepper. Set aside.
For the onions, place the butter and 2 tablepoons olive oil onto the hot plate of the BBQ and cook, stirring occasionally until caramelised and just starting to crisp on the edges. This will take about the same time as the cooking of the vegetables and quail.
Place all the vegetables on the grill and cook until just soft, basting and turning as you need to.
Half way through cooking the vegetables, place your quail onto the BBQ grill and cook for 3 to 4 minutes, turn, baste and cook for a further 2 minutes. Remove, cut in half and allow to rest.
Meanwhile, remove the vegetables from the BBQ and divide out evenly onto four plates. Top each plate with some quail and some of the onions. Serve immediately with a green salad.
Recipe by David Bitton