Roasted Quail
After a long day of usability testing I enjoyed dinner tonight at Melbourne’s famous tapas bar, Movida.
The project team let the two project managers select the dishes, allocate the portions and divide up the bill, which suited me just fine. All I wanted was a never ending glass of sangria and some respite from the 43 degree heat, that is still raging even now at almost midnight.
One of the dishes I managed to snap a picture of, before it was devoured, was the delectable pan roasted quail on a bed of chickpeas. This recipe isn’t an exact match, but I’m sure you will find it just as succulent.
Ingredients
- 2 Quails
- 1 Tbsp. Butter
- 1 tsp. Dried tarragon
- 2 Turns of pepper
Serves: 2 as an entree
Cooking time: 30 mins
