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    You are in: Home / Recipes / Chargrilled Quail With Figs, Rocket, Ricotta and Mint Recipe
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    Chargrilled Quail With Figs, Rocket, Ricotta and Mint

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    1 hrs 25 mins

    10 mins

    Satyne's Note:

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    1. 1
      Combine the honey and olive oil in a bowl and season with sea salt and freshly ground black pepper.
    2. 2
      Place the quail on a baking tray and drizzle the honey mixture over the top. Tuck a sprig of rosemary under each quail, then cover and leave to marinate in the fridge for 1 hour.
    3. 3
      Preheat a barbecue or chargrill to medium-high.
    4. 4
      Grill the quail, turning once, for 8 minutes or until golden and cooked through. Transfer quails to a warmed plate and squeeze over lemon juice. Cover loosely with foil and allow to rest for 5-10 minutes.
    5. 5
      Meanwhile, whisk the garlic, red wine vinegar and extra virgin olive oil together in a small bowl. Season with sea salt and freshly ground black pepper.
    6. 6
      Toss the rocket and mint leaves together and divide among 4 serving plates. Top with the torn figs, dot with ricotta and drizzle with the dressing. Place a quail on each plate and finish with a grind of black pepper.

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    Nutritional Facts for Chargrilled Quail With Figs, Rocket, Ricotta and Mint

    Serving Size: 1 (300 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 653.0
    Calories from Fat 440
    Total Fat 48.9 g
    Saturated Fat 10.6 g
    Cholesterol 98.5 mg
    Sodium 86.3 mg
    Total Carbohydrate 30.3 g
    Dietary Fiber 3.3 g
    Sugars 25.3 g
    Protein 25.8 g

    The following items or measurements are not included:

    rosemary sprigs


    mint leaves

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