For the salsa
• 150g pistachio, crushed
• 2 cloves garlic, minced
• 2 tbsp orange flower water (or Manzanilla)
• 2 tbsp mild olive oil
• 2 tbsp roughly chopped parsley
• 1 tbsp roughly chopped mint
• Juice of half a lemon
• Salt and freshly milled pepper
Method
Combine all the salsa ingredients together. Leave for at least half an hour to let the flavours develop. Meanwhile grill the quails over a medium heat (about 7-10 minutes on either side depending on how well done you like them). Serve each pair of quails hot, with a generous dollop of the salsa on the side.
For the quail
• 8 quails, spatch-cocked
• 1 tub plain yogurt
• 2 tbsp orange zest
• 1 tbsp lemon zest
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp sea salt
• ½ tsp turmeric
Method
Combine all the marinade ingredients together, rub well into the quails and leave the flavours to develop for at least 30 minutes in the fridge. Better still, leave them covered in the fridge over night.
Latest Comments