Marinated quail with apple purée and parsley oil

Name: Marinated quail with apple purée and parsley oil (Cordoniz en escabeche de Modena)
Cuisine: Spanish
Ingredients: 6 tbsp sunflower oil, plus 1 more tbsp for frying; 2½ tbsp balsamic vinegar, plus a little extra for sprinkling; salt and pepper to taste; olive oil for frying; 4 quails, cleaned, halved and splayed; salt and pepper to taste; 3 tart apples, such as Granny Smiths; 3 tart apples, such as Granny Smiths; 50 ml (2 fl oz) beef broth; 2 medium courgettes, thinly sliced; 2 cloves garlic leaves; 100 ml (3½ fl oz) parsley oil; 100 g (3½ oz) walnuts, shelled; from a small bunch of parsley; salt to taste; 200 ml (7 fl oz) sunflower oil

Cordoniz en escabeche de Modena

Preparation info

For
8
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This dish looks luxuriously juicy - and it is, with the quail’s bountiful coating of marinade and its bed of slightly tart apple purée. The quantities here give you more parsley oil than you need for this recipe, but it’s difficult to make it in very small quantities, so use it for other tapas or pintxos.

Ingredients

3 tart apples, such as Granny Smiths
4 quails, cleaned, halved and splayed
salt and pepper to tas

Europe
Spain
Donostia-San Sebastian
Basque
Main course
Gluten-free

Method

First make the parsley oil. Blend the garlic, parsley and nuts in a mini-blender or small food processor. Slowly add the oil, with the motor still running. Add salt to taste. Set aside.
To prepare the apple purée, wash, quarter and core the apples. Partially cover with water and simmer for about 30 minutes, until soft. Put through a food mill or blender, skin a