Salt & pepper quails with Thai herb & bean salad
- Preparation and cooking time
- More effort
- Serves 2
Packed with fresh Thai flavours, these quails make a special supper for two
- 4 quails
For the rub
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
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
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.