01-17-2006, 03:38 AM
4 De boned quail
1 Dragon fruit (peeled & diced)
16 Cocktail onions
100ml Balsamic vinegar
40 ml Olive oil
Method:
Season quail generously with salt, pepper and a drizzle of olive oil. Place quail skin side down on a preheated char grill, turning over after about 2 minutes.
In a hot frying pan sauté the cocktail onions until tender, deglaze with balsamic vinegar, olive oil and set aside.
When both the quails and onions are ready place precut dragon fruit on a serving plate, cut quail in ½ and position on the fruit. Spoon onions over and drizzle the dish with a little balsamic vinegar and olive oil dressing.
1 Dragon fruit (peeled & diced)
16 Cocktail onions
100ml Balsamic vinegar
40 ml Olive oil
Method:
Season quail generously with salt, pepper and a drizzle of olive oil. Place quail skin side down on a preheated char grill, turning over after about 2 minutes.
In a hot frying pan sauté the cocktail onions until tender, deglaze with balsamic vinegar, olive oil and set aside.
When both the quails and onions are ready place precut dragon fruit on a serving plate, cut quail in ½ and position on the fruit. Spoon onions over and drizzle the dish with a little balsamic vinegar and olive oil dressing.