Leigh McClusky joins our resident chef and the head chef from the Stag Hotel - Pete Milosevic at the Adelaide Hills Market Kitchen. Pete and Leigh cook Quail with Pan Fried Haloumi and Greek Style Salad - a delicious dish that is surprisingly simple to cook.

Hills Market Kitchen Demonstrations - 8389 5615
http://www.marketsatheart.com/market_kitchen.htm

QUAILS WITH FRIED HALOUMI AND GREEK STYLE SALAD RECIPE

Ingredients
6 quails, de-boned
1tbsp dried oregano
1tbsp dried rosemary
1tbsp dried thyme
Rind of two lemons (zest)
Rind of two limes (zest)
Juice of two limes
juice of two lemons
½ cup white wine
sea salt and cracked black pepper

Method
• Combine oregano, rosemary, thyme, lime and lemon rind, lemon and lime juice, white wine add quails and leave to marinate for 20 minutes.
• Char-grill quails until cooked - serve on Haloumi and salad

For the Fried Haloumi
400gms Haloumi Cheese
Seasoned flour, for dusting
¼ cup extra virgin olive oil

Method
• Dust Haloumi in a little seasoned flour
• In a hot pan add olive oil and fry both sides of cheese until golden brown, remove from pan and drain on absorbent paper.

For the Greek Salad
2 Roma tomatoes, quartered
1 small red onion, halved and sliced
100gms Kalamata Olive
100gms Bulgarian Fetta, crumbled
100gms mixed salad leaves
Juice of one lemon
Pinch of sea salt

Method
• Combine all ingredients in a bowl and toss well
• Place salad onto plate, arrange Haloumi over salad then place quails on top and serve.