Salt & pepper quails with Thai herb & bean salad
Packed with fresh Thai flavours, these quails make a special supper for two
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 1 hr
Cook 25 mins
- 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.
Cook it on the BBQ
To cook quails on the barbecue, spatchcock them as in this technique video, before cooking through on the barbecue.
Perfect rice
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.
Blanching beans
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'.
Per serving
630 kcalories, protein 48g, carbohydrate 15g, fat 42 g, saturated fat 9g, fibre 1g, sugar 10g, salt 2.96 g
Recipe from Good Food magazine, May 2010.
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http://www.bbcgoodfood.com/recipes/471628/
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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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These bananas make the ultimate sticky, sweet finale to a Thai-style meal
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ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 1 hr
Cook 25 mins
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
Per serving
630 kcalories, protein 48g, carbohydrate 15g, fat 42 g, saturated fat 9g, fibre 1g, sugar 10g, salt 2.96 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
