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BBQ’d lemon myrtle and macadamia quail salad

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INGREDIENTS

  • 1 pack (600 g) whole quail

Marinade

  • 2 tsp lemon myrtle
  • 1 tsp sumac
  • 1/3 cup macadamia oil
  • 1 tbs lemon juice
  • 2 clove garlic
  • Cracked black pepper
  • Pinch salt

Salad

  • 4 cups mixed greens
  • 1 bunch asparagus
  • 30 ml macadamia oil
  • ½ tsp grain mustard
  • 10 ml lemon juice
  • Pinch salt
  • Cracked pepper
  • ¼ tsp lemon myrtle
  • 1/3 cup raw macadamia nuts, halved

METHOD

Rinse the quail and pat dry with kitchen paper.

Place on a cutting board breast-side up, and insert a knife into the cavity. Cut down through the backbone to butterfly.

Combine lemon myrtle, sumac, macadamia oil, lemon juice, garlic and seasoning in a blender and pour over quail. Allow to marinate in the refrigerator overnight. Remove about 30 minutes before cooking to bring the meat back to room temperature.

Pre heat the BBQ to hot. Cook quail for 4 to 5 minutes each side.

Remove from grill pan and wrap loosely in foil to rest.

Steam asparagus for 3 minutes then plunge in cold water to refresh.

Combine oil, mustard, lemon juice and seasoning.

Toss the dressing over the salad leaves and asparagus.

Serve quail with the salad and sprinkle with macadamia nuts.

Nutritional analysis per serve

Energy 2440 kJ, Protein 31 kJ, Fat 49 g, (sat fat 9 g), Carb 3 g, Fibre 2 g, Sodium 164 mg

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(gamefarm.com.au)


Filed under: recipe Tagged: asparagus, barbeque, BBQ, cook, delicious, diner, dinner, easy, family, favourite, food, fresh, health, healthy, lemon myrtle, lunch, marinade, marinate, Nutrition, nuts, perfect, quial, recipe, Recipes, salad, sauce, simple, yummy

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