Once the arepas were re-heated, plating was a breeze and dinner was good to go.Willianco
1 quail
Marinade:
1/2 cup Grenadine Rose
1/2 cup water
3/4 tsp ground garlic
3/4 tsp chopped fresh thyme
- Marinade the quail overnight.
- Drain the quail and sear on all sides in a greased pan (for 3-4 mins).
- Continue cooking in the oven at 190 C for 6 mins.
Sautéed Spinach:
1 clove of garlic, crushed
1/4 fig, diced
70g baby spinach
1/2 tbsp grated Manchego cheese
Salt and freshly ground black pepper
- Saute the garlic until fragrant.
- Toss in the fig and spinach and fry until tender.
- Add the cheese and season to taste.
To Assemble
- Scoop the quail juices onto the middle of a plate.
- Layer with arepas, spinach and quail.
(Recipe from here)
