Salt & pepper quails with Thai herb & bean salad

Salt & pepper quails with Thai herb & bean salad

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(1 ratings)

Prep: 1 hr Cook: 25 mins

More effort

Serves 2
Packed with fresh Thai flavours, these quails make a special supper for two

Nutrition and extra info

Nutrition: per serving

  • kcal630
  • fat42g
  • saturates9g
  • carbs15g
  • sugars10g
  • fibre1g
  • protein48g
  • salt2.96g
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  • 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 leaf

    ly-m leef

    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

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 small red chilli, shredded

For the dressing

  • 2 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

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


  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.

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