Back to Recipe Menu

Peppered plum rubbed quail


  • Gently flatten out the quail with the palm of your hand and rub all over with the jam. Then season with pepper and cook on a ridged grill (or BBQ), skin side down first.
  • When the quail is almost ready, rub the bread with garlic and grill with the prosciutto alongside.
  • Dress the herbs and lettuces with a little red wine vinegar.
  • To serve, place the bread on individual plates and top with a gently formed ball of herbs and lettuces. Then place the prosciutto and quail on top and sprinkle with pomegranate seeds, the feta and a little oil.
  • Richard Hauptmann from Healesville Hotel, Healesville


  • 4 quails, butterflied
  • 4 tspn peppered plum jam (or plum jam)
  • freshly ground pepper
  • 4 slices country-style bread
  • 1-2 garlic cloves, cut in half
  • 4 slices prosciutto
  • 2 large handfuls mixed herbs & lettuces
  • red wine vinegar
  • pomegranate seeds
  • feta cheese, crumbled
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm