Quail Escabeche - Moro Olive Oil

Ingredients

• Lunch , Dinner
• 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
• 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
• 01 Heat Moro Tradicional Olive Oil in a large heavy based saucepan over high heat.
• 02 Add the quails and thyme cook, spooning hot oil and thyme over meat frequently, for 4 minutes or until golden.
• 03 Remove with tongs and stand until required.
• 04 Return pan to heat, add garlic and cook for 1 minute or until starting to golden.
• 05 Add the onion and carrots and cook for 6-8 minutes or until softened.
• 06 Add the vinegar and wine bring to the boil then add bay leaf, rosemary, zests and black pepper.