Quail Escabeche by Gerard Curto from Epocha


½ Cup (125ml) Moro Tradicional Olive Oil, plus extra to drizzle,4 Quails, *halved lengthways to get even cooking and browning.,1 Bunch thyme, leaves picked,5 Garlic cloves, crushed,4 Bay leaves,1 Bunch rosemary, leaves picked only,Finely grated zest of 2 oranges,Finely grated zest of 2 lemons,1tsp Freshly cracked black pepper,3 Brown onion, thinly sliced,2 Bunch Dutch carrots, thinly sliced,100ml Dry sherry,100ml Moro Sherry Vinegar,,Salad:,1 Radicchio, leaves separated and torn,½ bunch Frisee lettuce, leaves separated,1 Witlof, leaves separated,½ bunch Butter lettuce, leaves separated andf torn,2 Peeled oranges, thinly sliced on the round


Heat Moro Tradicional Olive Oil in a large heavy based saucepan over high heat. Add the quails and thyme cook, spooning hot oil and thyme over meat frequently, for 4 minutes
or until golden. Remove with tongs and stand until required. Return pan to heat, add garlic and cook for 1 minute or until starting to golden. Add the onion and carrots and
cook for 6-8 minutes or until softened.

Add the vinegar and wine bring to the boil then add bay leaf, rosemary, zests and black pepper. Cook for 3 minutes or until aromatic. Add 1 cup of water and the quails. Bring mixture to the boil reduce heat to medium and cook for 10 minutes or until quail is cooked through and sauce has reduced slightly. Let it stand to rest for 5 minutes.

For the salad mix lettuce leaves and oranges slices in a large bowl. Season with salt and black pepper and add 2 tablespoons of the jus of the escabeche to make like a vinaigrette. drizzle with extra olive oil. Serve the quail warm with the salad alongside.