- 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
1 Place a sage leaf on each leg and wing of the quail, then wrap a slice of pancetta around.
2 Brush with a little olive oil and BBQ for 3 minutes on each side.
3 Meanwhile place the celeriac in the milk and bring to a boil. Boil for 3 minutes, then refresh under running water. Dice into 1cm cubes.
4 Combine the celeriac, parsley, capsicums and pepitas, season and dress with oil and juice.
PROFESSIONAL TIP: When using butterflied quails, check the flesh between the breasts for little pieces of cartilage that sometimes are left behind by the butcher.