Spatchcocked Quail with Pearl Barley

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 small quail
• 4 tbsp rapeseed oil
• 3 tbsp chopped fresh rosemary
• 55g/2oz butter
• 1 large leek
• 200g/7oz pearl barley
• 500ml/18fl oz chicken stock
• salt and freshly ground black pepper
• dressed salad leaves, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Using kitchen shears, cut out the backbone of each quail and press it flat. Season all over with salt and black pepper.

2. Mix half the rapeseed oil with the chopped rosemary and rub it over the quail. Set aside while you cook the barley.

3. Trim the leek, slice it thinly and rinse well. Melt the butter in a heavy saucepan over medium-low heat and soften the leek for about 5 minutes.

4. Stir in the pearl barley for 1 minute, then pour in the chicken stock. Bring to a boil, cover, and simmer over low heat for 30 to 35 minutes until tender and most of the liquid is absorbed. Season to taste.

5. Heat the remaining rapeseed oil in an ovenproof skillet over medium-high heat. Brown the quail skin side down for about 3 minutes, then turn and brown the other side for 1 minute.

6. Transfer the skillet to the oven and roast for 15 to 20 minutes, until the thickest part of the quail reaches 165°F (74°C).

7. Rest the quail for 5 minutes. Fluff the barley and spoon it onto plates, top with the quail, and serve with the dressed salad leaves.