Name: Thai-style barbecued quail with lemon pepper dipping sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 2 tsp white peppercorns; 2 tbsp grapeseed oil; 1 garlic clove, finely chopped; 80 ml each lemon juice and lime juice (⅓ cup); 26 kaffir lime leaves; 12 butterflied quail; Herb and lychee salad; ½ cup each Vietnamese mint and coriander (loosely packed); ¼ cup bean sprouts; 2 spring onions, thinly sliced, placed in iced water to crisp, then drained; 6 lychees, halved; 1 tbsp grapeseed oil; 2 tsp each lemon juice and lime juice; fried shallots (see note), To serve

Thai-style barbecued quail with lemon pepper dipping sauce

Australian Gourmet Traveller recipe for Thai-style barbecued quail with lemon pepper dipping sauce

Serves 6

Prep

20M

Cook

10M

Total

30M

The lime leaves do double duty, infusing the quail with subtle fragrance and protecting it from overcooking.

Ingredients

2 tsp white peppercorns

2 tbsp grapeseed oil

1 garlic clove, finely chopped

80 ml each lemon juice and lime juice (⅓ cup)

26 kaffir lime leaves

12 butterflied quail

Herb and lychee salad

½ cup each Vietnamese mint and coriander (loosely packed)

¼ cup bean sprouts

2 spring onions, thinly sliced, placed in iced water to crisp, then drained

6 lychees, halved

1 tbsp grapeseed oil

2 tsp each lemon juice and lime juice

fried shallots (see note), To serve

Method

Main

1.Dry-roast peppercorns until fragrant (1 minute), then finely grind in a mortar and pestle. Combine half the pepper in a non-reactive container with oil, garlic and half the juices. Finely shred 2 lime leaves, add to mixture, then add quail, cover and refrigerate, turning once, to marinate (30 minutes).

2.Meanwhile, for herb and lychee salad, combine herbs, bean sprouts, spring onion and lychees in a bowl, toss to combine, cover and refrigerate until required. Just before serving, add oil and juices, toss lightly to combine and scatter with fried shallots.

3.Preheat a barbecue or char-grill pan to high heat. Remove quail from marinade and season skin with sea salt. Barbecue, skin-side down, until golden (1-2 minutes). Place two lime leaves on each quail to cover breasts, turn and barbecue until just pink (1-2 minutes). Discard lime leaves, transfer quail to a platter. Combine remaining pepper, remaining juices and 1 tsp salt in a bowl and serve with quail, with herb and lychee salad.

Fried shallots are available from Asian grocers.
This recipe is from the January 2012 issue of
.
Drink Suggestion: Fragrant gewürztraminer. Drink suggestion by Max Allen
Notes