The team have been eating-out a bit less lately and eating-in together some days as we are working hard and excitedly getting ready for the launch of our second site www.sydneyscoop.com Sydney’s newest guide across food and drink, arts and entertainment, fashion and lifestyle.
Today we started with freshly ground coffee and by lunchtime the crew were hungry so we decided to capture the last days of winter in this dish.
Quail and Waldorf Salad
20 quail tulips*
2 red apples
2 sticks of celery
1/2 onion, finely diced
a handful of walnuts
1 tablespoon of homemade mayonnaise or thick Greek yoghurt
1 butter lettuce
extra virgin olive oil
Wash and dry the lettuce leaves.
Pan fry quail tulips in high quality extra virgin olive oil, salt to taste, and put to one side. Sautee onions lightly, retaining some crunch then remove and set aside. Cut walnuts into small pieces, then warm in the pan to release the natural oils of the walnuts.
Remove string from celery sticks and cut each stick in half lengthwise then finely slice across the stick. Core apples and cut into small cubes leaving skin on.
In a bowl, mix apples, celery, onions, walnuts with (mayonnaise or yohurt) dressing.
Serve on a shared platter or individual plates. Spoon apple celery walnut mix into lettuce leaves and present with the moist and tender quail tulips.
*Quail tulips – I really love this cut which is prepared and easy to use – each is a single leg of quail with the thigh bone removed and drumstick Frenched – supplied with thanks courtesy of Game Farm www.gamefarm.com.au