Name: Barbecued Quail with Fig & Olive Anchoïade
Total time: 45 min
Yield: 6
Ingredients: 12 large quails (2kg); 4 cloves garlic, crushed; 1½ tbsp finely chopped rosemary leaves; 1 tbsp finely grated orange rind; ½ cup (125ml) fresh orange juice; ½ cup (125ml) olive oil; 6 medium fresh figs (360g), halved lengthways; flat-leaf parsley sprigs and mixed salad leaves, to serve; FIG & OLIVE ANCHOÏADE; ⅓ cup (65g) soft dried figs, chopped; 1 tbsp sweet sherry; ½ cup coarsely chopped flat-leaf parsley; ⅓ cup (55g) pitted Kalamata olives; 8 anchovy fillets; 2 tsp baby capers; 2 small cloves garlic, crushed; 2 tsp finely grated lemon rind; ½ cup (125ml) extra virgin olive oil; 2 tbsp red wine vinegar; 2 tbsp lemon juice

VMG Recipes