Barbecued quail with lime

Barbecued quail with lime

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

I reckon you should only cook this dish if you can source butterflied quails from your poultry butcher as it is a bit fiddly trying to bone them yourself at home. Or you could ignore my advice and just cook the damn quail whole, bones and all, and lick your fingers with glee as you chew away.

Ingredients

Quantity Ingredient
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 garlic cloves, crushed
handful coriander, roughly chopped, (including roots)
2 tablespoons extra-virgin olive oil
2 lemons, juiced
sea salt and freshly ground pepper
4 quails, butterflied
lime wedges
extra coriander leaves

Method

  1. Heat a heavy-based frying pan over a medium–high heat. Add the coriander and cumin seeds and move them around until the seeds start to pop and release their aroma. Tip into a mortar and pound to a powder then stir in the garlic, coriander, oil, lemon juice and salt and pepper.
  2. Place the quails in a shallow dish and pour over the marinade. Turn them around in the marinade until evenly coated then cover and refrigerate for as long as you can spare. Thirty minutes is good; 1 hour is better.
  3. Preheat the hotplate of your barbecue to high. Cook the quail, skin-side down, for around 8 minutes then turn over and cook for a further 8 minutes, or until cooked through.
  4. Transfer the quail to a warm serving platter and sprinkle with a little more salt. Serve with lime wedges and scattered coriander leaves.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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