Brent Wolfe’s Quail, Sumac, Chicory, Tamarind, Elderflower Recipe

Cooking Instructions

1. 1

   Prepare the Quail

   Preheat the oven to 375°F (190°C). Season the quail with salt, black pepper, and sumac. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the quail for about 3-4 minutes on each side until golden brown.

2. 2

   Roast the Quail

   Transfer the skillet to the preheated oven and roast the quail for 15-20 minutes or until the internal temperature reaches 165°F (74°C).

3. 3

   Prepare the Chicory

   While the quail is roasting, wash and dry the chicory greens. In a separate bowl, mix tamarind paste with elderflower cordial. Drizzle this mixture over the chicory greens and toss to coat.

4. 4

   Serve

   Once the quail is done, remove it from the oven and let it rest for 5 minutes. Serve the quail on a plate with the chicory salad on the side. Drizzle any leftover pan juices over the quail.