6 small oven ready quails
36 shelled walnut halves
36 green seedless grapes
4 tbsp peanut oil (ground nut oil)
2 tbsp extra virgin olive oil
2 tbsp walnut oil
1 tbsp sherry vinegar
Vegetable oil for frying
1 / Place the oils, vinegar, salt and sugar into a bowl and whisk to dissolve the solids.
2 / Put the walnuts into a pan and cover with cold milk.
3 / Bring to the boil and simmer for 1 minute.
4 / Remove from the heat and allow it to cool slightly.
5 / Peel the skin from the walnuts using the pointed tip of a small knife.
6 / Peel the skin from the grapes and cut in half lengthways.
7 / Season the quail inside and out with salt and colour in a heavy based pan in a little vegetable oil.
8 / Transfer the quail to an oven tray and place in a pre-heated oven at 220˚C for 10 to 15 minutes.
9 / Remove the quail from the oven and allow to rest in a warm place for 10 minutes.
10 / Place the quail on 6 plates and pour the juices into the vinaigrette.
11 / Whisk the vinaigrette well to emulsify the liquids and stir in the grapes and walnuts.
12 / Spoon the vinaigrette around the birds and distribute the nuts and grapes between the plates.
Note: the bird will be cooked slightly pink in this recipe and so will remain moist and delicate.