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Spiced quail with broad bean & tomato salad
Spiced quail with broad bean & tomato salad
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Prep Time:
95 minutes
Cook Time:
35 minutes
Total Time:
130 minutes
Spiced quail enhances the vibrant summer dish with unique delicate flavor.
Ingredients:
  • 2.00 garlic clove, finely chopped
  • 1 tsp ground turmeric
  • 5.00 gm ground cumin
  • 5.00 gm paprika
  • 1.26 gm ground cinnamon
  • 1/4 tsp cayenne pepper
  • 6 quail, butterflied (ask your butcher to do this - see note)
  • 400g cherry tomatoes
  • 1 red onion, thinly sliced
  • 18.20 gm olive oil
  • 28.60 gm honey
  • 1.25 gm ground cumin
  • 200g frozen broad beans, podded, blanched, refreshed
  • 40.00 ml chopped flat-leaf parsley
Instructions:
  • In a bowl, mix together garlic, spices, and oil to create a flavorful marinade. Thoroughly coat the quail with the marinade, cover, and refrigerate for 1 hour to enhance the flavors.
  • Preheat your oven to 180°C. Place tomatoes, garlic, and onion on a baking tray. Drizzle with oil and honey, sprinkle with spices, and roast for 30 minutes until tomatoes are soft. Peel broad beans and mix with parsley and roasted tomato mixture. Season to taste.
  • Preheat a chargrill or frypan to medium-high heat. Sear quail, skin-side down, for 3 minutes. Flip and cook for another 3 minutes until charred but slightly pink in the center. Rest, tented with foil, for 5 minutes before serving.
  • Plate the broad bean and tomato salad on 6 serving plates and accompany each with a portion of quail.

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