Summer BBQ Series: Dine In owner Brooke Silk - quail with pumpkin puree, summer salad and balsamic glaze

Private chef and caterer Brooke Silk of Dine In had a particularly good 2024 with her desserts, but she’s just as comfortable cooking meat on the barbecue.

In October, Brooke won the qualifiers in Sydney for the 2024 World Food Championships for the second year in a row before heading off to Indianapolis in November where she placed third in the dessert category.

However, at home, when it comes to cooking for family and friends, she opts for her barbecue quail with pumpkin puree, summer salad, and balsamic glaze.

If you’re looking to add to your barbecuing skills, as part of our Summer BBQ Series, Brooke is challenging you to try this one.

Serves: 4

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients

For the quail:

• 4 whole quails (flattened as per instructions)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground sumac
• ½ tsp lemon zest

For the pumpkin puree:

• 500g butternut pumpkin, peeled and cubed
• 2 tbsp unsalted butter (or olive oil for dairy-free)
• ¼ cup cream (or plant-based cream for dairy-free)
• Salt and pepper to taste

For the balsamic glaze:

• ½ cup balsamic vinegar

For the summer salad:

• 4 cups fresh roquette (arugula)
• ½ red onion, thinly sliced
• ½ cup Australian bush olives (or Kalamata olives)
• 1 cup cherry tomatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions

Step 1: Preparing the quail

1. Flatten the quail: Follow the instructions to remove the backbone and flatten the birds.
2. Season: Mix olive oil, sumac, lemon zest, salt, and pepper. Rub the mixture evenly over the quail.

Step 2: Grilling the quail

1. Preheat your barbecue to medium-high heat (about 200C).
2. Grill the quail skin-side down for 4-5 minutes per side or until crispy and cooked through (internal temperature of 74C).

Step 3: Making the pumpkin puree

1. Boil or steam the pumpkin cubes until tender (about 15 minutes).
2. Drain and mash with butter, cream, salt, and pepper until smooth. Adjust seasoning as needed.
3. Keep warm until ready to serve.

Step 4: Preparing the balsamic glaze

1. Simmer the balsamic vinegar in a small saucepan on the barbecue side burner or a stove until reduced by half and thickened (about 10 minutes).
2. Let it cool to thicken further.

Step 5: Making the summer salad

1. Combine roquette, red onion, bush olives, and cherry tomatoes in a bowl.
2. Drizzle with olive oil and lemon juice. Toss gently and season with salt and pepper.

Step 6: Serving

1. Spoon a dollop of pumpkin puree onto each plate and spread it slightly.
2. Arrange the grilled quail halves on top of, or next to, the puree.
3. Serve with the summer salad alongside.
4. Drizzle the balsamic glaze over the quail for a sweet and tangy finish.

Tip: Sprinkle a pinch of sumac over the puree for extra flavour and visual appeal. Pair this dish with a crisp white wine or a refreshing summer mocktail.

Learn more about Brooke’s home chef service and catering business Dine In.