- Serves: 1
- Cook Time: 10 minutes
- Prep Time: 5 minutes
- Effort: easy
- 2 tbsp ketchup
- 1 tbsp Dijon mustard
- 5 drops Worcestershire sauce
- a few drops tabasco
- 2 tbsp olive oil, plus extra for cooking
- 1 quail, spatchcocked
- 1 tbsp capers
- 1/2 shallots, finely chopped
- 2-3 leaves Italian chard
- 3-4 sun-dried tomatoes, finely chopped
- 1 tbsp pine kernels
- 1-2 tbsp grated parmesan
1. Combine the ketchup, mustard, Worcestershire sauce, a few drops of Tabasco sauce and the 2 tablespoons of olive oil in a small bowl.
2. Rub half of the ketchup marinade into the quail and sprinkle with salt and freshly ground black pepper. Marinate for a few minutes.
3. Heat a griddle until hot and cook the quail for 2-3 minutes, then turn and cook on the other side for 2-3 minutes or until the quail is cooked through.
4. Add the capers, chopped shallot and a dash of olive oil to the reserved half of the marinade. Mix and set aside.
5. Separate the green leaves from the white stalks of the chard. Shred the leaves and dice the stalks.
6. Add a little olive oil to a hot pan and add the chard stalks with a pinch of salt and freshly ground black pepper. Cook for 2-3 minutes, then stir in the shredded leaves, sundried tomatoes, pine nuts and parmesan and cook until just heated through.
7. To serve, put the chard in the centre of the plate, top with the quail and drizzle the marinade mixture around the edge.
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