Rosemary Thyme and Vanilla Quail with a Warm Salad

Serves 4

INGREDIENTS

• 4 Game Farm whole butterflied quail
• 4 tbsp Bitton Rosemary Thyme and Vanilla Oil
• 4 small sprigs fresh rosemary
• 1 clove of garlic, peeled and thiny sliced
• Sea salt and freshly ground black pepper
• 4 desiree potatoes
• 1/2 Spanish onion, finely sliced
• 2 long green shallots, green part only, finely sliced
• 4 rashes of bacon, diced
• 1/2 cup fresh parsley, roughly chopped

For the Mayonnaise:

• 1 free range egg yolk
• 1 free range egg
• 250ml vegetable oil
• 3 tsp vinegar
• 1 tbsp Dijon Mustard
• Pinch of sea salt

METHOD

To prepare the quail, place a rosemary sprig and a slice of garlic under the skin of each quail. Brush liberally with the Bitton Rosemary Thyme and Vanilla Oil and season. Set aside. For the mayonnaise, whisk the egg yolk, egg, vinegar and mustard in a bowl. Whisk continuously while very gradually adding the oil in a slow trickle. Continue to whisk until the mayonnaise thickens and all the oil is incorporated (it will take up to 10 minutes). Alternately, place egg yolk, egg, and vinegar into the bowl of a food processesor and process until combined. With the blade running, gradually add oil in a thin stream. Season and store in an air tight container in the fridge. To prepare the salad, bring a large pot of water to the boil. Reduce to a simmer place your potatoes into the water and cook for 10-15 mins or until just soft but not falling apart. Drain, cut into chunks and set aside. Cook the bacon until crispy. Allow to cool. Preheat the barbecue. Place the potatoes and bacon into a large ceramic bowl. Add the Spanish onion, shallots, parsley and 5 tablespoons of the mayonnaise and mix gently until well combined. Season to taste and set aside until required. Place each quail onto the grill of the BBQ and cook for about 2 minutes. Turn, baste with any oil remaining and cook for a further 2 minutes. Remove from the heat, allow to rest for 5 minutes. Serve immediately with the potato salad.