Equipment
Ingredients
Quail and Marinade
- 4 semi-boneless quail, whole, patted dry
- 30 ml olive oil
- 15 ml lemon juice, freshly squeezed
- 3 garlic, minced
- 5 g fresh oregano, finely chopped
- 5 g salt
- 2 g black pepper, freshly ground
Wrapper
- 100 g jarred grape leaves, rinsed thoroughly and patted dry
White Bean Salad
- 400 g great northern beans, cooked, rinsed and drained
- 50 g red onion, finely diced
- 150 g cherry tomatoes, halved
- 100 g cucumber, diced
- 15 g fresh parsley, chopped
- 45 ml olive oil, extra virgin
- 30 ml lemon juice, freshly squeezed
- 3 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, fresh oregano, salt, and black pepper for the marinade.
Place the semi-boneless quail into the marinade and turn to coat completely. Cover the bowl and let marinate in the refrigerator for 1 hour.
While the quail marinates, carefully rinse the jarred grape leaves under cold running water to remove the excess brine. Gently pat them completely dry with paper towels.
On a clean work surface, slightly overlap 3 to 4 grape leaves to form a wrapper large enough to enclose a quail. Place a marinated quail in the center, fold the edges of the leaves tightly over the bird, and secure the bundle with butcher's twine. Repeat for all quails.
In a separate clean mixing bowl, combine the Great Northern beans, red onion, cherry tomatoes, cucumber, parsley, olive oil, lemon juice, salt, and black pepper. Toss gently to combine and set aside so the flavors can meld.
Preheat a grill or a cast-iron grill pan to medium-high heat, approximately 200°C/400°F.
Use tongs to place the wrapped quails onto the hot grill. Cook for 6 to 8 minutes per side, until the grape leaves are well charred and the quail reaches a safe internal temperature of 74°C/165°F.
Remove the quails from the grill and transfer them to a cutting board. Let them rest for 5 minutes, then carefully snip and discard the butcher's twine.
To serve, spoon a generous portion of the bright white bean salad onto each plate and top with a warm, grape leaf-wrapped quail.
Chef's Notes
- Utilizing semi-boneless quail allows for a much easier eating experience while maintaining the elegant, whole-bird presentation.
- Jarred grape leaves can be quite salty due to their preservation brine. Rinsing them under cold water and patting them dry is crucial so you do not over-season the final dish.
- The grape leaves act as a protective barrier in a technique akin to barding. Instead of wrapping in fat, we wrap in moisture, effectively steaming the delicate quail meat while acquiring a beautiful char on the exterior.
- Great Northern beans hold their shape beautifully in salads. If cooking them from dry, simmer them gently with a bay leaf and a peeled onion half, ensuring they cool in their own liquid to prevent the skins from splitting.
Storage
Refrigerator: 3 days — Store the grilled quail and white bean salad in separate airtight containers.
Reheating: Gently reheat the wrapped quail in a 175 C oven until warmed through. Serve the bean salad cold or at room temperature.
