Name: Grilled quail with garlic sauce
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 12 (1.9kg) quail; 1 clove garlic, sliced; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) olive oil; 1 (170g) red onion, thinly sliced; 2 (300g) tomatoes, seeded, thinly sliced; 1 cup firmly packed fresh flat-leaf parsley leaves; 2 teaspoon sumac; Garlic sauce; 9 clove garlic, quartered; 2 tablespoon lemon juice; 1 teaspoon salt; 1/2 cup (125ml) olive oil

Ingredients

12 (1.9kg) quail

1 clove garlic, sliced

2 teaspoon finely grated lemon rind

1/4 cup (60ml) olive oil

1 (170g) red onion, thinly sliced

2 (300g) tomatoes, seeded, thinly sliced

1 cup firmly packed fresh flat-leaf parsley leaves

2 teaspoon sumac

Garlic sauce

9 clove garlic, quartered

2 tablespoon lemon juice

1 teaspoon salt

1/2 cup (125ml) olive oil

Method

1.Cut along both sides of the backbones of quail. Remove and discard backbone. Open quail out and place breast-side-up on a board. Press firmly to flatten quail.

2.Combine garlic, rind and oil in shallow dish. Place quails in dish; rub with oil mixture. Cover and refrigerate several hours or overnight.

3.To make garlic sauce, blend or process garlic, juice and salt until finely chopped. With motor operating, add oil in a thin, steady stream until smooth.

4.Drain quail; reserve marinade. Brush quail with 2 tbsp of garlic sauce. In batches, cook quail on a heated oiled grill plate (or grill or barbecue) about 15 minutes or until cooked.

5.Combine remaining ingredients. Serve quail on salad with garlic sauce.

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