Rosemary thyme & vanilla quail with a warm salad of potato, crispy bacon, shallots & homemade mayonnaise
4 Game Farm whole quail, butterflied
4 tbsp Bitton Rosemary Thme and
4 small sprigs fresh rosemary
1 clove garlic, peeled and thinly sliced
Sea salt and freshly ground black pepper
4 desiree potatoes
1/2 Spanish onion,
2 long green shallots, green part
only, finely sliced
4 rashes of bacon, diced
1/2 cup fresh parsley, roughly chopped
For the mayonnaise:
1 free range egg yolk
1 free range egg
250ml vegetable oil
3 tsp vinegar
1 tbsp Dijon mustard
Pinch sea salt
Pinch white pepper
For the mayonnaise, whisk the egg yolk, egg, vinegar and mustard in a bowl. Whisk continuously while very gradually adding the oil in a slow trickle. Continue to whisk until the mayonnaise thickens and all the oil is incorporated (it will take up to 10 minutes). Alternately, place egg yolk, egg, and vinegar into the bowl of a food processesor and process until combined. With the blade running, gradually add oil in a thin stream. Season and store in an air tight container in the fridge.
To prepare the salad, bring a large pot of water to the boil. Reduce to a simmer place your potatoes into the water and cook for 10-15 mins or until just soft but not falling apart. Drain, cut into chunks and set aside.
Cook the bacon until crispy. Allow to cool. Preheat the barbeque.
Place the potatoes and bacon into a large ceramic bowl. Add the Spanish onion, shallots, parsley and 5 tablespoons of the mayonnaise and mix gently until well combined. Season to taste and set aside until required.
Place each quail onto the grill of the BBQ and cook for about 2 minutes. Turn, baste with any oil remaining and cook for a further 2 minutes. Remove from the heat, allow to rest for 5 minutes.
Serve immediately with the potato salad.
* Alternatively, substitute this for a good quality olive oil.
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Recipe by David Bitton