Quail Sausage Roll and Native Bush Chutney - Chef Recipe Gene Quinlan
A distinctly Australian take on the humble sausage roll and sauce – using Brisbane Valley quail and ...
1 cup red grapes, halved
1 cup BBQ chicken meat
40g blue cheese, crumbled
1/4 cup roasted walnuts
1 Tbs chives, roughly chopped
1/2 Tbs of honey
1 Tbs white wine vinegar
2 Tbs extra virgin olive oil
Salt and cracked pepper, to taste
2 witlof leaves washed, separated and trimmed (should have about 18 usable leaves)
To make the dressing, whisk together the honey, vinegar, olive oil, salt and pepper and set aside.
Place the witlof leaves on a platter or large tray.
Divide a little chicken meat evenly between the leaves, then divide the crumbled blue cheese, chives, walnuts and top with a tablespoon of grape halves.
Drizzle 'bites' with dressing and serve immediately.
Credits: Libby Trickett for Australian Grapes