Roast Quail with Coriander Pesto

Name: Roast Quail with Coriander Pesto
Yield: 4
Cuisine: Australian
Ingredients: 2 large quails (about 300g/10½ oz each); Salt flakes, to taste; 1 bunch broccolini; 2 tablespoons extra virgin olive oil, plus extra for drizzling; Coriander Pesto, for serving; Crusty bread, for serving; ⅔ cup dry white wine; 2 fresh bay leaves, torn

I love roast quail, especially the larger, meaty Jurassic quail from Brisbane Valley. If you’re serving generous sides, I find half a Jurassic quail is enough for most people. Like all poultry, quail benefit from a little time in brine so the salt penetrates into the flesh. I make a salty white wine, bay and olive oil marinade for them; if you use fresh bay leaves, you may be surprised at just how the aroma permeates the dish. Quail are versatile, great with all sorts of sauces and sides. Serve these roast quail with any grilled greens, including cime di rapa or kale, and add a side of spicy Lebanese potatoes instead of the bread if you like (see video below). Jon Darragh’s semillon is a refreshing wine match. A textured European-style wine made from this versatile grape, it has floral notes and a savoury finish that work well with the coriander and bay; the wild yeast and small-barrel French oak add complexity.

Serves 2–4

Ingredients

2 large quails (about 300g/10½ oz each)
Salt flakes, to taste
1 bunch broccolini
Extra virgin olive oil, for drizzling
Coriander Pesto, for serving
Crusty bread, for serving

White Wine & Bay Marinade

2 teaspoons natural cooking salt (10g/⅓oz)
⅔ cup dry white wine
2 fresh bay leaves, torn
2 tablespoons extra virgin olive oil

Method

Make Marinade: Dissolve salt in wine in a flat dish large enough to hold the butterflied quail in a single layer. Add bay and oil and stir to combine well.
Pat quail dry with paper towel. Use poultry shears to cut down the breastbone; wipe out the cavity with paper towel to remove any remaining offal or blood.
Cut either side of the backbone to halve each quail.
Place quail halves in the marinade (with back bones if you like) and turn to coat well.
Set aside, cut side down, for 60 minutes or cover and refrigerate for longer (even overnight) and remove from fridge 1 hour before cooking.
Preheat oven to 200°C.
Remove quails from marinade and place on a rack in a baking dish, cut side down.
Place in the oven for 20–25 minutes, until juices run clear when the thickest part of the breast is pierced with a thin skewer. If need be, turn the overhead grill on for a minute or 2 to colour the skin before removing from the oven.
Meanwhile, preheat a barbecue or char-grill pan on high and toss broccolini with a generous drizzle of oil.
Set cooked quail aside in a warm place for 5 minutes.
Meanwhile, place broccolini on the grill, sprinkle generously with salt and cook for about 4–5 minutes, turning regularly, until tender and well charred in spots.
Serve roast quail with Coriander Pesto, broccolini and bread.