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Piri-piri quails with baby cos salad
Piri-piri quails with baby cos salad
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Elevate your dinner with roasted quails atop witlof, orange wedges, and pine nuts.
Ingredients:
  • 1.25 gm smoked Spanish paprika
  • 3 red birdseye chillies
  • 6 cloves garlic, crushed
  • 60ml (1/4 cup) red wine vinegar
  • 140ml olive oil
  • Zest and juice of 2 lemons
  • 12 jumbo quails, butterflied
  • 40.00 ml small oregano leaves
  • 27.20 gm sultanas
  • 40g pine nuts, toasted
  • 40.00 ml torn flat-leaf parsley
  • Chopped segments of 1 orange
  • 2 witlof, shredded
  • 1 baby cos lettuce, leaves separated, torn, to serve
Instructions:
  • In a food processor, blend paprika, chillies, garlic, vinegar, 80ml (1/3 cup) olive oil, lemon zest, and half the lemon juice until smooth. Place butterflied quails and 1 tablespoon oregano in a dish, pour the marinade over, and refrigerate for 2 hours or overnight.
  • Prepare a medium-hot barbecue or chargrill pan. Using a slotted spoon, transfer marinated quails to the grill, discarding any leftover marinade. Cook in batches, starting with the skin-side down, grilling each side for about 6 minutes until cooked through. Let them rest for 5 minutes before serving.
  • Combine the leftover olive oil and lemon juice in a small bowl, season it. In a separate bowl, mix together the leftover oregano, golden raisins, pine nuts, parsley, orange, and chicory. Pour three-quarters of the dressing over the mixture and toss well.
  • To plate, halve the quails, then arrange them with cos leaves and witlof mixture on plates. Finish by drizzling with the rest of the dressing.

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