Salt & pepper quails with Thai herb & bean salad

Salt & pepper quails with Thai herb & bean salad

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Cooking time

Prep: 1 hr Cook: 25 mins

Skill level

Moderately easy

Servings

Serves 2

Packed with fresh Thai flavours, these quails make a special supper for two

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
630
protein
48g
carbs
15g
fat
42g
saturates
9g
fibre
1g
sugar
10g
salt
2.96g

Ingredients

  • 4 quails

For the rub

  • thumb-size piece ginger, roughly chopped
  • 4 coriander sprigs, roughly chopped
  • 1 garlic clove, roughly chopped

For the paste

  • 1 tsp white peppercorns
  • 2 tbsp vegetable oil, plus extra for frying
  • 2 tsp flour

For the salad

  • 1 large red chilli, finely shredded
  • 6 snake beans or a good handful green beans, blanched (cut into lengths if using snake beans) - see tip
  • ½ tsp lime leaves, finely shredded
  • small handful each coriander, Thai basil and flat-leaf parsley, leaves picked
  • few mint sprigs, leaves picked
  • 2 Thai shallots, or 2 small shallots, sliced
  • 1 spring onion, thinly sliced on an angle
  • 1 small red chilli, shredded

For the dressing

  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 4 tsp palm sugar or soft light brown sugar

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Method

  1. Heat oven to 200C/180C fan/gas 6. Put all the rub ingredients in a mortar and use a pestle to grind them together, then rub some inside each quail.
  2. For the paste, again grind 1 tsp sea salt and the pepper together in a mortar using a pestle, then stir in the oil and flour.
  3. Heat a little vegetable oil in a heavybased frying pan and carefully brown the quails all over – in batches if you need. Lift into a roasting tin, rub all over with the salt and pepper paste, then roast in the oven for 10-15 mins until golden and cooked to your liking.
  4. For the salad, pound the dressing ingredients together using a mortar and pestle. Mix all the salad ingredients in a bowl. Just before serving, toss the dressing with the salad and serve alongside the quail and rice.

Recipe from Good Food magazine, May 2010

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