BBQ Quail with Pancetta
Sage, Garlic and Lemon
On this episode of My Market Kitchen, we venture to the renowned Hunter Valley wine region to explore what this region has to offer!
Tobie shows up how to cook a BBQ Quail with Pancetta dish, which takes no time at all! The smoky strips of pancetta really bring the flavours out of this recipe.
While Tobie creates this flavoursome dish, Adam suggests a perfect wine pairing of De Iuliis Aged Release Semillon 2013 and Silkman Shiraz Pinot Noir 2018.
You can tune in at 3:30PM weekdays on Channel 10 - start cooking!
2 cloves of garlic, peeled and finely chopped
6-8 leaves of sage, finely chopped
Sea salt and cracked pepper
8 strips smoky pancetta
Lemon halves for serving
Lentils and salsa verde for serving
1. Preheat a BBQ or grill pan to medium/ high.
2. Combine the chopped sage and garlic in a mixing bowl.
3. Remove the spine using kitchen scissors or a sharp knife and flatten the birds using your hand. Lay them out on a chopping board and cover with the sage and garlic mixture using your hands to rub the mixture in with your hands. Leave to marinate for 20 minutes. Wrap two pieces of pancetta around each quail.
4. Brush the quails with a little olive oil and cook on the preheated BBQ for 6-7 minutes each side (depending on size). Once cooked allow to rest for 5 minutes.
Tobies note: I love to serve these with lentils and salsa verde!