Pan-fried boned quail with a salad of fennel, figs & feta

This week's recipe comes from our applauded caterer and chef, Andrew Blake. Our customers rave about his food, and here he has provided a recipe for you to replicate at home!

We've paired it to the 2006 Denis Clair Hautes Cotes De Beaune Villages Burgundy.

Ingredients:

1 medium fennel bulbs

1 handful wild rocket

2 tblsp picked oregano leaves

4 figs, quartered

160gm feta

120ml extra virgin olive oil

30ml cabernet sauvignon vinegar

4 boned quails

Method:

Using a mandolin, shave the fennel bulbs very finely, discarding any tough outer layers and the core. Place in a bowl with the wild rocket, picked oregano, quartered figs and add some crumbled feta. Drizzle with extra virgin olive oil and vinegar and toss very gently. In a heavy skillet that is very hot, place the quail skin side down for 2-3 minutes. Turn and cook 1-2 minutes the other side. Divide the salad between 4 plates and drizzle over excess dressing. Place a quail skin side up on the salad and serve.

About Andrew and his company, Blake's Feast:

Andrew Blake is one of Melbourne's favourite chefs. Over the past 30 years, Andrew's expertise and creative abilities have earnt him high praise and many industry awards, including a life time achievement award from The Age Good Food Guide. Andrew's primary experience is in running successful restaurants, including his restaurant 'Blakes' at Southgate throughout the 1990's. Andrew transferred his focus to catering in response to a strong demand for restaurant-quality food in any environment; which proves challenging at times, but extremely satisfying.The kitchen, led by executive chef Glen Davies employs up to 10 chefs simultaneously working to create delicious food for your events. At busy times (such as Christmas and other festival periods) our kitchen swells even further to satisfy demand!