Char-grilled quail with cauliflower and pomegranate salad
To butterfly quails, cut down either side of the back bone with a pair of kitchen scissors, poultry shears or a knife; discard backbone, open quails out flat. To remove seeds from the pomegranate, cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down […]
Barbecued quail with fig and walnut salad
An exquisite barbecued quail dish with a fig and walnut salad for special occasions.
Deep-fried spicy quail
Deep-fried spicy quail; an exquisite meat dish from Australian Women’s Weekly.
Persian quail, fig & pomegranate salad
The technique to split open and flatten quail so that it cooks quickly and evenly is called `butterflying’. Place quail, breast-side down, on a chopping board. Using poultry shears or kitchen scissors, cut down both sides of the backbone; discard the bone. Turn over, open out and press down on the breast plate to flatten […]
Italian quail with oregano
Do not be afraid of this little bird as when it is done well, it is perfection. Be careful not to overcook or it will dry out; when the meat feels firm and the juices are clear, it is done.
Piri piri quail
Piri piri sauce is a spicy Afro-Portuguese chilli sauce available from Middle-Eastern food stores and most major supermarkets. Note
Sticky sweet & sour quail
Sweet and sour quail perfectly balanced with a pine nut salad.
Quail cacciatore
Recipe is not suitable to freeze. For the more common version of this dish, you can use a kilo of chicken pieces instead of the quail. Cacciatore means “hunter- style”, and a truly authentic recipe will call for rabbit. Note
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