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
- 10 mins preparation
- 20 mins cooking
- Serves 4
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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
- 1For piri piri marinade, process ingredients in a food processor until smooth and season to taste with sea salt and freshly ground black pepper.
- 2For tomato and cucumber salad, combine ingredients in a bowl and season to taste.
- 3Place 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.
- 4Meanwhile, 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.
- 5Serve quail with chips and tomato and cucumber salad to the side.
Notes
Note Roasted marinated capsicum is available from delicatessens and supermarkets.