8quails, butterflied For deep-frying:vegetable oil4sebago potatoes, washed, halved and thinly slicedPiri piri marinade150 gmmarinated roasted capsicum (see note)60 ml (¼ cup)extra-virgin olive oil2 clovesgarlic1-2small red chillies, coarsely chopped1 tbspwhite wine vinegarTomato and cucumber salad4Roma tomatoes, coarsely chopped2Lebanese cucumbers, coarsely chopped½Spanish onion, finely chopped¼ cupcoarsely chopped flat-leaf parsley leaves2 tbspextra-virgin olive oil1 tbspwhite wine vinegar
For piri piri marinade, process ingredients in a food processor until smooth and season to taste with sea salt and freshly ground black pepper.
For tomato and cucumber salad, combine ingredients in a bowl and season to taste.
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.
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.
Serve quail with chips and tomato and cucumber salad to the side.
Note Roasted marinated capsicum is available from
delicatessens and supermarkets.