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Newcastle Herald
 
14 April 2017 | Featured Posts, Restaurant Reviews | Newcastle Herald

Super healthy, fast and delicious

Starting today Weekender begins a run of recipes from Margan Restaurant, one of the Australia’s best dining venues. The recipes are inspired by Margan's “agri-dining” focus. Margan’s base their menus around what they harvest from their one-acre kitchen garden and orchard to maintain a seasonal focus.

Margan Restaurant was recently awarded gold for “Excellence in Food Tourism” at the Qantas Australian Tourism Awards. The Sydney Morning Herald Good Food Guide awarded it one hat in its 2017 edition and the adjoining Margan winery, operated by winemaker Andrew Margan, has long been rated 5 Stars by Halliday’s Wine Companion.

This first recipe comes from Lisa Margan, owner and restaurateur of Margan Restaurant.

The Dish

Honey and Thyme roasted QuailHoney and Thyme roasted Quail with Feta, Quinoa, Cranberry and Pecan Salad
Serves 4.

Introduction

This dish is bright, colourful and most of it can be prepared in advance so is a great one for entertaining. It works equally well for a fast and nutritious home-cooked meal with the superfood powers of pomegranate, cranberry and quinoa and honey. We have our own hives at Margan so love to use our own honey.

Ingredients

4 quails deboned and butterflied
10 sprigs of thyme (picked)
4 tbls honey
Cracked black pepper
Flaked sea salt

Method

Pre-heat oven to 220 degrees on grill.
Season each quail skin side and flesh side with generous salt and pepper.
Place quails on baking tray skin side up and brush with honey and sprinkle picked thyme.
Place in oven and roast for 5 minutes or until the skin is slightly blackened and flesh is still pinkish.
Remove and place on cutting board and allow to rest for five minutes.
Cut the quail in quarters, separating the two breasts and marylands.

For the Salad

Ingredients

¼ cup toasted pepita seed
½ cup feta (cubed)
1 cup cooked quinoa
500g mixed leaf lettuce
¼ cup diced cranberries

Dressing ingredients

¼ cup Pomegranate molasses
½ cup Chardonnay vinegar
½ cup Vegetable oil
Pinch of salt

Method

Add the molasses, oil and vinegar to a mixing bowl and whisk until combined.
Check taste and adjust as you like then season with salt and put aside.
Combine all ingredients to a big bunch of salad, toss to combine. Dress with as much dressing as you like, serve.

Check out the original article on the Newcastle Herald website

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