Quail with Chestnuts and Butternut Squash

Spatchcocked quail paired with a fresh chestnut and butternut squash salad, dressed with honey and mustard.

Poultry Autumnal Butternut Squash Chestnuts Quail

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

27.4g

per serving

54.8 g total

Fat

44.2g

per serving

88.4 g total

Protein

21.3g

per serving

42.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for the brine

CondimentsSauces

tsp

Wholegrain Mustard

for dressing

tbsp

White Wine Vinegar

for dressing

Dairy

Butter

unsalted, for serving

Fruits

piece

Orange

peeled, for the brine

tbsp

Cranberry

dried

Meat

piece

Quail

small

NutsSeeds

160

Sea Salt

for the brine

sprig

Rosemary

for the brine

sprig

Thyme

for the brine

stick

Cinnamon

for the brine

piece

Star Anise

for the brine

piece

Clove

for the brine

serving

Salt

to taste

serving

Black Pepper

freshly ground

piece

Chestnut

roasted, peeled and roughly chopped

tbsp

Parsley

roughly shredded flatleaf

OilsFats

tbsp

Olive Oil

for seasoning the bird

tbsp

Olive Oil

for dressing

0.5

tbsp

Hazelnut Oil

for dressing

Other

tsp

Honey

for dressing

Vegetables

0.5

piece

Red Onion

finely chopped

100

Butternut Squash

peeled and julienned

Method

Plate the quail, drizzle with chestnuts, and serve with the salad.

Spatchcock the quail with scissors, cover with cooled brine, and chill for 30 minutes.

Remove quail, pat dry, and season with oil, salt, and pepper.

Cook quail on a hot griddle pan for 3.5 minutes per side until skin is browned.

Mix onion, chestnuts, cranberries, and parsley together for the salad.

Boil 500ml water with brine ingredients, remove from heat, and cool.

Whisk dressing ingredients, soften squash in them for 5 minutes, then combine with salad.

Sauté the finely chopped garnish chestnuts in oil for 1-2 minutes.