- 4 quails
Originally native to the Middle East, quail are now found across Europe. It's a small bird,…
For the rub
- thumb-size piece ginger, roughly chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 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
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
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
Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…
- small handful each coriander, Thai basil and flat-leaf parsley, leaves picked
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- few mint sprigs, leaves picked
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 Thai shallots, or 2 small shallots, sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 spring onion, thinly sliced on an angle
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 small red chilli, shredded
For the dressing
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.
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.
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.
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.
To blanch beans, cut them into lengths, then cook in boiling, salted water for 3-5 mins until tender but still with a slight 'bite'.
Cook it on the BBQ
To cook quails on the barbecue, spatchcock them as in this technique video, before cooking through on the barbecue.
Wash 225g/8oz long-grain rice until the water runs clear, then put it in a goodsize saucepan with a tight-fitting lid. Add 300ml water, a good pinch of salt and bring to the boil with the lid on. Continue to boil for 6 mins, then turn the heat to as low as possible and continue to cook for 5 mins. Turn off the heat but don’t lift the lid, then leave for 10 mins before fluffing up the grains with a large fork and serving.