Gourmet Traveller



Pickled quail


“Before refrigeration, the Spanish preserved meat, fish and vegetables in vinegar (a la ‘escabechada’),” says Emma Warren.

4 quail (about 120
gm-160gm each)
145 ml extra-virgin olive oil
4-6 baby carrots, trimmed and halved
½ small celeriac, cut into 1cm dice
½ fennel bulb, cut into 1cm dice
1 red capsicum, cut into 1cm dice
2 golden shallots, thickly sliced
1 garlic head, halved crossways
2 fresh bay leaves
1 marjoram or oregano sprig
10 green peppercorns Pinch of saffron threads Juice of 1 lemon
250 ml dry sherry or dry white wine
60 ml (¼ cup) sherry or red wine vinegar
250 ml (1 cup) chicken stock

1 Massage quail with 1 tbsp oil and season with a little salt. Heat a large frying pan over high heat, add quail and seal until golden (3 minutes each side). Transfer to a plate and set aside.

Heat 60ml oil in the same pan over medium-high

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