Marinated quail

Marinated Quail


Try marinating quail in this fantastic barbeque sauce. The strong, smoky barbeque flavours make this delicate bird a taste sensation. Salad greens are a great addition to this summer treat.

Smoky barbeque marinated quail
2 quail – halved and butterflied
1 tsp heaped cumin seeds
2 tbsp fennel seeds
5 cloves sea salt and black pepper
1 bunch fresh thyme
1 bunch fresh rosemary
1 orange – zest and juice
1 bulb garlic – broken into cloves and peeled
4 tsp heaped sweet and smoked paprika
6 tbsp balsamic vinegar
½ cup tomato sauce
8 tbsp olive oil
10 bay leaves

Grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with a little salt and pepper.

Finely chop the thyme and rosemary leaves, orange zest and garlic together. Add to the ground spices. Combine with the rest of the ingredients and mix well.

Pour the mixture over the quail and leave to marinate in the fridge overnight.

To roast
Place in an oven tray and roast for 45–60 minutes at 200˚C–220˚C.
Cover for at least half the cooking time.

Garlic aioli
1 tsp dijon mustard
1 tsp salt
½ tsp white pepper
3 tbsp lemon juice
3 egg yolks
2 cups grapeseed oil or extra
virgin olive oil
1 bulb garlic – roasted

Combine all the ingredients except the oil in a food processor.
Slowly add the oil in a thin stream until the mixture thickens to a creamy sauce.
If necessary, add water to thin.
Add the garlic and mix well.

Potato salad
200g fresh new potatoes – coarsely diced
½ red onion – finely diced
1 tbsp chives – chopped
Garlic aioli
Lemon juice Parsley – chopped

Boil the potatoes in salty water till soft. Drain.
Add the red onion, chives, aioli, lemon juice and chopped parsley.
Mix to combine.

Sweetcorn salsa
1 large red onion – finely diced
1 red pepper – finely diced
1 red chilli – finely diced
2 tbsp coriander – finely diced
2 limes – juice
2 corn cobs – kernels
Pinch of sugar

Combine all the ingredients in a bowl.
Chill until ready to serve.