Name: Piri piri quail with chips and tomato and cucumber salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8 quails, butterflied; For deep-frying: vegetable oil; 4 sebago potatoes, washed, halved and thinly sliced; Piri piri marinade; 150 gm marinated roasted capsicum (see note); 60 ml extra-virgin olive oil (¼ cup); 2 cloves garlic; 1-2 small red chillies, coarsely chopped; 1 tbsp white wine vinegar; Tomato and cucumber salad; 4 Roma tomatoes, coarsely chopped; 2 Lebanese cucumbers, coarsely chopped; ½ Spanish onion, finely chopped; ¼ cup coarsely chopped flat-leaf parsley leaves; 2 tbsp extra-virgin olive oil; 1 tbsp white wine vinegar

Piri piri quail with chips and tomato and cucumber salad

Australian Gourmet Traveller recipe for piri piri quail with chips and tomato and cucumber salad

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

8 quails, butterflied

For deep-frying: vegetable oil

4 sebago potatoes, washed, halved and thinly sliced

Piri piri marinade

150 gm marinated roasted capsicum (see note)

60 ml extra-virgin olive oil (¼ cup)

2 cloves garlic

1-2 small red chillies, coarsely chopped

1 tbsp white wine vinegar

Tomato and cucumber salad

4 Roma tomatoes, coarsely chopped

2 Lebanese cucumbers, coarsely chopped

½ Spanish onion, finely chopped

¼ cup coarsely chopped flat-leaf parsley leaves

2 tbsp extra-virgin olive oil

1 tbsp white wine vinegar

Method

Main

1.For piri piri marinade, process ingredients in a food processor until smooth and season to taste with sea salt and freshly ground black pepper.

2.For tomato and cucumber salad, combine ingredients in a bowl and season to taste.

3.Place quail in a large bowl, pour over piri piri marinade and turn to coat. Heat a large chargrill over high heat. Remove quail from marinade, reserving marinade, and cook, basting occasionally with marinade, for 3-5 minutes each side or until juices run clear when thigh is pierced with a skewer.

4.Meanwhile, heat vegetable oil in a deep-fryer or large saucepan to 180C. Fry potato, in batches, for 5 minutes or until crisp, drain on absorbent paper and season with sea salt.

5.Serve quail with chips and tomato and cucumber salad to the side.