I love quail – it’s not something I see around very often though so I was quite chuffed when I dog-sat for my mum at the weekend and she left me some to cook.
I felt like something light and nibbly so went for a nice fragrant marinade with salsas and bread.
- 6 tblespoons olive oil
- 1 dried coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground ginger
- 1 teaspoon saffron threads
- 2 tsps za’atar
- I used an Jamie Oliver recipe which called for pomegranate molasses – unfortunately I forgot to take mine with me and couldn’t get any at my mum’s. After some googling I substituted with 3 tablespoons of balsamic vinegar and 2 of golden syrup. It was lovely but I’d like to try it again with the molasses and see how it is.
- Salt and pepper to taste
Mix all the marinade ingredients in a bowl and coat the quail in it. Leave to marinate for around 30 mins.
Preheat the oven to 200C, pop the quail in a roasting tin along with the marinade and roast for around 20-30 mins.
I served mine with leftover pea gaucamole, a tomato and red onion salsa, salad leaves, crusty sourdough bread, and sweet potato fries.
Pour over all the lovely juices/marinade from the pan when you serve the quail – it’s so nice to mop up with bread.