Fast Recipes

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

By Adelaide Lucas
  • Serves 4
  • 10 mins preparation
  • 20 mins cooking
Piri piri quail with chips and tomato and cucumber salad
Piri piri quail with chips and tomato and cucumber salad

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.

Notes

Note Roasted marinated capsicum is available from delicatessens and supermarkets.

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  • Author: Adelaide Lucas