Spiced Quail With Asparagus And Warm Broccolini Salad - cooking recipe

Ingredients

1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp ground coriander
1 tsp sea salt
12 None quail eggs, room temperature
2 bunches asparagus, trimmed and halved
2 bunches broccolini, trimmed and halved
18 None quail breasts
1/2 tbsp olive oil
2 tbsp orange juice
1 tbsp red wine vinegar
2 tsp extra virgin olive oil
2 tbsp finely chopped chives
None None sea salt and pepper, to taste

Preparation

Bring a large pot of salted water and a small pot of water to a boil. In a small bowl, combine the cumin, cinnamon, coriander and salt.
Cook the quail eggs in the small pot of boiling water for 1 1/2 minutes for a soft-boiled egg. Remove from the boiling water and peel when cool enough to handle.
Meanwhile, cook the asparagus and broccolini in the salted boiling water for 3 minutes. Drain and place in a large bowl.
Lay the quail breasts skin-side up on a double layer of paper towels and dry the skin with extra paper towel. Dip the skin side into the spice mix.
In a large frying pan heat the oil over high heat. Cook breasts skin-side down for 2 minutes then turn and cook for a further 30-60 seconds. Remove from the pan and allow to rest. Turn off the heat and add the orange juice and vinegar to the pan and allow to bubble with the residual heat.
Pour most of the warm pan juices over the vegetables with olive oil, chives and salt and pepper. Toss to coat.
Assemble by dividing vegetables among serving plates and top each with 3 quail breasts. Drizzle with the remaining juices. Half the quail eggs and place around the plate.