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Ingredients

• 8 quail
• 250 g (9 oz) bulb fennel, trimmed and very finely chopped
• 200 g (7 oz) mushrooms, such as shiitake or chestnut, thinly sliced
• 200 g (7 oz) bean sprouts
• 2 tbsp fresh thyme leaves
• mixed salad leaves
• Madeira marinade:
• 175 ml (6 fl oz) Madeira
• 1 tbsp extra virgin olive oil
• 1 large garlic clove, crushed
• 1 large sprig of fresh thyme
• 1 large bay leaf
• 4 juniper berries, lightly crushed
• Vinaigrette dressing:
• 4 tbsp walnut oil or extra virgin olive oil
• 1½ tbsp white wine vinegar
• ½ tsp Dijon mustard
• pinch of caster sugar
• salt and pepper
• To garnish:
• 2 spring onions, chopped
• sprigs of fresh thyme

Description

Here, Madeira And Juniper Berries Add Wonderful Flavour To A Marinade For Spatchcocked Quail, Which Is Then Grilled. Served On A Mound Of Lightly Dressed Raw Vegetables, Including Fennel, Mushrooms And Bean Sprouts, The Quail Make A Filling Main Course Sa

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