Barbecued quails, red onions and sage - Poultry

Method

Use a small, sharp knife to take the legs off 4 quails at the thigh joint and cut off the 8 breasts (the online video shows how easily this can be done). Place the legs and breasts in a bowl with half a cup of fresh sage leaves. Sprinkle on a little extra virgin olive oil, salt and pepper. Mix thoroughly. Peel 8 small to medium red onions and cut each in half. Place them in a bowl and sprinkle with extra virgin olive oil, salt and pepper. Barbecue the onions till they're soft but still intact, then place them back in the bowl and sprinkle with 3-4 tbsp of balsamic vinegar and toss. Finally, barbecue the breast and legs - first with the skin-side down - then toss with the onions and serve.