Quail + pig’s trotter sausage in vine leaves with iceberg lettuce

Name: Quail + pig’s trotter sausage in vine leaves with iceberg lettuce
Yield: Serves 6
Cuisine: Greek
Ingredients: extra-virgin olive oil, for serving; 1 small brown onion, roughly chopped; 3 pickled vine leaves, extra; 6 cloves garlic, roughly chopped; 3 cm piece ginger, sliced; 1 medium carrot, roughly chopped; kitchen twine; 6 x 25 cm squares muslin; olive oil, for deep-frying; salt, to taste; 1 dried bay leaf; ½ stick celery, roughly chopped; 2 teaspoons honey; Ras El Hanout, to taste; 6 x 200 g quail; 1 lemon; 2 teaspoons grated ginger; 12 pickled vine leaves; 3 pig’s trotters*; 2 sprigs thyme; ¼ cup chopped spring onions, green part only; 1 small iceberg lettuce, cut into 6 wedges

Preparation info

Serves
6

Difficulty
Complex

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

There are very few dishes that can be called totally new; most dishes have been inspired by an earlier dish in some way. And this sausage has evolved over many years, from my days at Berowra Waters Inn and then at Bennelong, to this incarnation with the Greek touch of vine leaves, which became a signature dish at MG Garage. This recipe assumes you will use whole quail, but you can ask your poultry supplier to bone them for you.