Glazed Quail, Spiced Apple Stir-fry

Glazed Quail, Spiced Apple Stir-fry

Serves 4
This dish might sound unusual, but the rich flavour of the quail is lifted by a fruit stir-fry that echoes the distinctive flavours of South-East Asia. The combination of apple, passionfruit, coriander and ginger are the perfect partners to the burnished beauty of the quail. An easy yet surprising dish to bring to your dinner table.

Serves 4


  • For the spiced fruit stir-fry:
  • 2 tablespoons Bitton Chilli Oil
  • or a good quality chilli oil
  • 4 granny smith apples, peeled, sliced thinly
  • 1 tablespoon of ginger, freshly grated
  • 1 tablespoon caster sugar
  • 1 passionfruit, pulp and seeds only
  • 1/2 bunch coriander, roughly chopped
  • Sea salt and white pepper, to season
  • For the quail:
  • 8 quail breasts
  • 2 tablespoons olive oil
  • 2 tablespoons Bitton Asian Dressing
  • or sweet soy sauce
  • A small handful of baby herbs, washed
  • and picked, for garnish


Place a shallow frying pan over a medium to high heat. Add Bitton Chilli Oil or chilli oil. Place the apples in the pan and stir-fry for 30 seconds.

Add the ginger, caster sugar, passionfruit pulp, coriander and season with salt and white pepper. Cook the apple mixture on high for another 30 seconds.

For the quail breasts, place a small non-stick frying pan over medium to high heat. Add the olive oil and sear the quail breast skin side down for 1 to 2 minutes. Turn over and sear for the same amount of time until coloured.

Place the quail in a baking dish and place in the oven for 3 to 4 minutes or until cooked. You can test this by pressing your finger against the thickest part of the quail breast. If the flesh springs back when lightly touched, it is cooked. Remove from oven and drizzle with Bitton Asian Dressing or sweet soy sauce.

To serve, divide the apple mixture evenly between four plates. Arrange two quail breasts on top and drizzle over the sauce. Garnish with baby herbs.

Products Used in this Recipe