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Piri piri quail with chips and tomato and cucumber salad

You'll need

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 (¼ cup) extra-virgin olive oil 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


  • 01
  • For piri piri marinade, process ingredients in a food processor until smooth and season to taste with sea salt and freshly ground black pepper.
  • 02
  • For tomato and cucumber salad, combine ingredients in a bowl and season to taste.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • Serve quail with chips and tomato and cucumber salad to the side.
Note Roasted marinated capsicum is available from delicatessens and supermarkets.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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