Quail in pancetta and sage with celeriac salad | Fast Ed
A light dish for summer, done on the barbecue.
Ingredients
- 4 jumbo quail, deboned and butterflied
- 16 thin slices pancetta
- 16 sage leaves
- 2 large celeriac, peeled and quartered
- 1L milk
- 100g gruyere, grated
- 1 bunch parsley leaves
- ¼ cup roasted red capsicums, sliced finely
- 3 tbsp pepitas
- 1 tbsp macadamia oil
- juice 1 lime
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