Entertaining

Crispy fried quail with morcilla spice and pickled apple

Name: Crispy fried quail with morcilla spice and pickled apple recipe
Yield: 4
Ingredients: 6 jumbo quails, butterflied; 50g table salt; 2 tsp smoked paprika; 1 tsp hot paprika; 1/2 tsp onion powder; 1/2 tsp ground white pepper; 1/2 tsp dried oregano; Pinch ground nutmeg; Pinch cloves; Pinch cinnamon; 1 cup (280g) Greek-style yoghurt; Vegetable oil, to deep-fry; 75g rice flour; 1/2 cup (75g) plain flour; 1/2 cup (75g) cornflour; 1/2 cup (75g) potato flour; 100ml white vinegar; 100g caster sugar; 2 Granny Smith apples (300g), peeled, cored and cut into 2cm pieces

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by Scott McComas-Williams

CHEF

Jun 15, 2022

Sydney chef Scott McComas-Williams, who cut his teeth in Australia’s top Spanish restaurant, offers a taste of his new Catalan kitchen with these quail wings.

6 jumbo quails, butterflied
50g table salt
2 tsp smoked paprika
1 tsp hot paprika
1/2 tsp onion powder
1/2 tsp ground white pepper
1/2 tsp dried oregano
Pinch ground nutmeg
Pinch cloves
Pinch cinnamon
1 cup (280g) Greek-style yoghurt
Vegetable oil, to deep-fry
75g rice flour
1/2 cup (75g) plain flour
1/2 cup (75g) cornflour
1/2 cup (75g) potato flour

Pickled apple

100ml white vinegar
100g caster sugar
2 Granny Smith apples (300g), peeled, cored and cut into 2cm pieces

Method

1.

Using a sharp knife, split quails in half down the middle. Place the salt and 4 cups (1L) cold water in a large bowl and stir to dissolve the salt. Add the quail, and set aside for 30 minutes to brine.
2.

Meanwhile, mix all the spices into the yoghurt in a large bowl. Set aside.
3.

Drain quail well, add to yoghurt mixture and gently mix to combine. Cover and chill for 3 hours or overnight to marinate.
4.

For the pickled apple, place vinegar, 100ml water, sugar and a pinch of salt in a small saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves. Set aside to cool to room temperature. Once cool, add apple and set aside for a maximum of 30 minutes to lightly pickle.
5.

Half-fill a large heavy-based saucepan with vegetable oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough).
6.

Whisk flours together with a pinch of salt flakes. One piece at a time, coat quail in the flour. Deep-fry for 4 minutes, or until dark golden brown and cooked through. Transfer to paper towel to drain. Allow oil to return to temperature before repeating with remaining quail.
7.

Season with salt flakes and serve immediately with the pickled apple.

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Recipe Notes

La Salut serves half a bird per person as part of a tapas-style meal, but would recommend one and a half quails per person as a racione (a portion). Begin this recipe at least 3 hours ahead.