01-17-2006, 04:13 AM
INGREDIENTS
2 litres (8 cups) water
2 teaspoon sea salt
2 cup polenta
1 cup parmesan
80g butter
4 whole quail
2 sprigs rosemary
2 garlic cloves
½ teaspoon black peppercorns
1 teaspoon dried chilli
¼ cup olive oil
zest of half a lemon
juice of ½ a lemon
¼ cup (60ml) olive oil
salt and pepper
1 cup baby rocket
METHOD
In a medium saucepan bring water and salt to the boil. Add polenta in a constant stream whisking vigorously until the mixture starts to the boil. Continue whisking for 2-3 minutes then switch to a wooden spoon. When it reaches a porridge-like consistency, cover with lid and cook on a very low heat stirring frequently. Cook for 30 minutes. Once polenta is cooked stir in butter and parmesan. Tip into a lightly greased shallow baking dish, smooth the surface and allow it to cool and set.
Meanwhile with a pair of scissors cut along each side of the back bone of each quail; set aside.
In a pestle and mortar, bash rosemary, garlic, black pepper and dried chilli to a coarse paste; stir in olive oil and lemon zest. Add to prepared quail, toss and leave covered to marinade for 30 minutes.
When polenta is cold, cut it into wedges with a wet knife. Lightly oil the wedges. Place on hot BBQ flat plate; grill until golden crust has formed. At the same time cook marinated quail on hot char-grill.
Mix lemon juice with olive oil, salt and pepper; toss with rocket. Serve with quail and grilled polenta.
2 litres (8 cups) water
2 teaspoon sea salt
2 cup polenta
1 cup parmesan
80g butter
4 whole quail
2 sprigs rosemary
2 garlic cloves
½ teaspoon black peppercorns
1 teaspoon dried chilli
¼ cup olive oil
zest of half a lemon
juice of ½ a lemon
¼ cup (60ml) olive oil
salt and pepper
1 cup baby rocket
METHOD
In a medium saucepan bring water and salt to the boil. Add polenta in a constant stream whisking vigorously until the mixture starts to the boil. Continue whisking for 2-3 minutes then switch to a wooden spoon. When it reaches a porridge-like consistency, cover with lid and cook on a very low heat stirring frequently. Cook for 30 minutes. Once polenta is cooked stir in butter and parmesan. Tip into a lightly greased shallow baking dish, smooth the surface and allow it to cool and set.
Meanwhile with a pair of scissors cut along each side of the back bone of each quail; set aside.
In a pestle and mortar, bash rosemary, garlic, black pepper and dried chilli to a coarse paste; stir in olive oil and lemon zest. Add to prepared quail, toss and leave covered to marinade for 30 minutes.
When polenta is cold, cut it into wedges with a wet knife. Lightly oil the wedges. Place on hot BBQ flat plate; grill until golden crust has formed. At the same time cook marinated quail on hot char-grill.
Mix lemon juice with olive oil, salt and pepper; toss with rocket. Serve with quail and grilled polenta.