Luke Mangan shows us how to impress with quail, the perfect barbecue dish this summer.
By Luke Mangan www.lukemangan.com
Finally it seems that spring has approached us; longer days, warmer weather and a great excuse to get outdoors and dust off the winter woollies.
Spring is the perfect time to take advantage of seasonal fruits and vegetables such as cumquats and artichokes, broad beans and baby vegetables.
With the weather warming up it is the perfect time to cook your spring lambs and other meats on the BBQ. I love cooking on my BBQ in the warmer months, it’s a great way to entertain friends and family and a perfect way to cook healthy simple meals. This recipe is the perfect dish for spring, you can even cook the quails on the BBQ if you are entertaining outdoors rather than using a pan on the stovetop. It’s a quick and easy, no fuss recipe and goes well with a lovely glass (or bottle!) of chilled white wine.
Enjoy, your guests will be impressed!
Quail with zucchini, basil, pine nuts and currants
Serves 4 (as an entrée)
Ingredients
4 quails, (boned, but leaving on wings and drumsticks)
½ bunch (30g) thyme zest of 1 lemon extra virgin olive oil 50g butter 4 small zucchini 4 tbsp currants, soaked in port for at least 30 minutes ½ bunch basil 2 tbsp pine nuts sea salt and freshly ground black pepper extra virgin olive oil, to drizzle
Method
Rub quail with a mixture of thyme, lemon zest and enough olive oil to ensure the Marinade coats the birds.
Leave to rest for at least 1 hour in the fridge.
Grate zucchini.
Melt butter in a pan and cook zucchini gently until softened. Add currants, the torn leaves of two-thirds of the basil (reserve rest for garnish) and the pine nuts. Season.
Drain most of the oil from quail.
Heat a pan until very hot and fry quails for 2-3 minutes on each side, then set birds aside to rest for 3 minutes.
To Serve: Place a mound of zucchini mixture on each plate, cut quail into quarters and sit the pieces on top. Garnish with extra basil and drizzle with olive oil.
Notes: Quail is a tasty bird but it is important not to overcook it, or it will be tough. Instead of frying, try grilling the quail on the barbecue, or use a hot plate on the barbecue. You can also bake them in a very hot oven.
