Recipes ·
Rosh Hashanah ·
Pomegranate Glazed Quail or Baby Chicken Salad
Ingredients:
Pomegranate glaze:
- 2 cups pomegranate juice
- 1⁄2 cup freshly squeezed lime juice 1⁄2 cup freshly squeezed orange juice 2 Tbsp honey
Walnut Oil Dressing:
-
2 Tbsp chopped red onion 1⁄2 cup red wine vinegar
2 tsp Dijon mustard
3/4 cups olive oil - 2 tsp Dijon mustard
- 3/4 cups olive oil
- 3⁄4 cups of walnut oil or light olive oil Salt and freshly ground white pepper to taste
- 3 baby chickens (or 6 quails)
- 500g mixed greens
- Salt, and freshly ground black pepper to taste
Garnish:
- 1 cup ripe pomegranate seeds 1 cup walnuts, halved
- 1 bunch chives, finely chopped 1⁄2 bunch of coriander
- 1 red bell pepper, seeded and finely diced
Method:
- To make the pomegranate glaze, reduce pomegranate juice by 2 thirds in a saucepan, until the liquid forms a syrup Pour the syrup into a blender and blend to emulsify, set aside
- For the dressing, combine the onion, vinegar and mustard in a blender. Blend until smooth
- Slowly add the olive oil to emulsify the dressing. Add walnut oil, and process briefly, add salt and pepper to taste.
- Brush both the grill and the quail with oil, to prevent sticking
- Season the quail with salt and pepper
- Grill the quail, until tender (approximately 4-5 minutes). Turn the quail pieces over, brush with the glaze and cook for an additional 2-3 mins
- In a mixing bowl, dress the greens, with the walnut oil dressing and toss
- Lay it out on a large platter. Place the glazed quail on top, artfully sprinkle pomegranate seeds and walnuts around the plate and garnish with chopped chives, red peppers and coriander leaves