Quail + pig’s trotter sausage in vine leaves with iceberg lettuce

Name: Quail + pig’s trotter sausage in vine leaves with iceberg lettuce
Yield: Serves 6
Cuisine: Greek
Ingredients: salt, to taste; Ras El Hanout, to taste; 2 sprigs thyme; 1 dried bay leaf; 1 small brown onion, roughly chopped; ½ stick celery, roughly chopped; 3 cm piece ginger, sliced; 1 medium carrot, roughly chopped; 3 pig’s trotters*; 6 cloves garlic, roughly chopped; 6 x 25 cm squares muslin; kitchen twine; 6 x 200 g quail; 12 pickled vine leaves; 2 teaspoons honey; olive oil, for deep-frying; 2 teaspoons grated ginger; ¼ cup chopped spring onions, green part only; 1 lemon; extra-virgin olive oil, for serving; 3 pickled vine leaves, extra; 1 small iceberg lettuce, cut into 6 wedges

Preparation info

Serves
6

Difficulty
Complex

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

There are very few dishes that can be called totally new; most dishes have been inspired by an earlier dish in some way. And this sausage has evolved over many years, from my days at Berowra Waters Inn and then at Bennelong, to this incarnation with the Greek touch of vine leaves, which became a signature dish at MG Garage. This recipe assumes you will use whole quail, but you can ask your poultry supplier to bone them for you.

Ingredients

Europe
Greece
Starter
Gluten-free
Mediterranean

Ingredients

Method