- 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.
Blanching beansTo 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 BBQTo cook quails on the barbecue, spatchcock them as in this technique video, before cooking through on the barbecue.
Perfect riceWash 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.