Quails, small birds but loaded with its own flavours. These birds need to cook very carefully. It can stand slow and fast cooking. Here in this recipe, I have chosen to do quick grill and roast method. The longer the meat of quail is exposed to the direct heat the drier the meat gets. So what I did is just seasoned with salt and pepper and used a griddle pan to char the skin and to cook through I tipped it in the preheated oven at 200' C for 8-10 minutes to cook through and served immediately.
Serves 2 or 1
Time: 35 minutes
For the quails
2 quails, cleaned and patted dry
Salt and pepper
1 tbs olive oil
2 tsp sriracha sauce
2-3 tbs runny honey
1 tsp paprika
1 clove garlic minced
1 tbs lemon juice
For the mixed salad
1 head green lettuce
2 tbs olive oil
2 tbs red wine vinegar
Salt and pepper
1 tsp mixed herbs ( dry )
1 small onion thinly sliced
Method
Mix the ingredients for the glaze that are, sriracha, garlic, honey, lemon juice and olive oil very well.
Pat dry the quails, spatchcock them or you can ask you r butcher to do if you don't know how to do it ( I do it myself ). Then season well on both the sides and keep it aside for few minutes till the salad is prepared.
Heat the griddle pan very hot. Place the quails, skin side down first for 2 minutes and then turn and cook for 2 minutes. Brush the glaze well on both the sides. Liberally on the sin side and tip them in a preheated oven at 200'C for 8-10 minutes. Keep on brushing the glaze. Remove and brush one more time to give it a shine. Let it rest till the salad is assembled on the serving plate.
To make the salad, wash and clean the lettuce and arrange in a bowl. In another bowl, mix in the rest of the ingredients along with the onions. Mix well and toss in the lettuce very well. Serve it immediately.
To serve the quails, arrange the salad on the plate then place both the quails on top with some baked potato wedges on the side if you like.
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