Quail Breast Fillets Barbecued with Caesar Salad
1 cup mayonnaise (real or whole egg is best)
1 tbsp lemon juice
1 tsp worchester sauce
1 clove of garlic (crushed)
2 - 3 anchovy fillets
1/2 cup parmesan cheese (grated)
salt and pepper to taste
Cook Game Farm Quail Eggs in boiling water for 2 minutes, rinse under cold water, peel and cut in half.
Heat up barbecue or pan, season Game Farm Quail Breast Fillets with salt and pepper and a light coating of vegetable oil, cook to your liking, set aside then cut in half.
Seperate cos lettuce leaves (cut large leaves and keep small leaves whole, wash and dry). Place lettuce into a mixing bowl, add dressing and toss gently, transfer onto individual plates or into a serving bowl.
Place anchovy fillets into a mixing bowl and with the back of a spoon puree until they become a smooth paste.
Add all other ingredients, mix well and check seasoning.
If the dressing is too thick add a little water; however, do not make it too thin as the dressing needs to coat the lettuce nicely.