Name: Piri piri quail
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Chilli dressing; 2 tablespoon piri piri sauce; 1 clove garlic; 1/3 cup (100g) mayonnaise; 6 quails (1kg); 1/3 cup (80ml) piri piri sauce; 4 baby eggplants (240g), halved; 4 small zucchini (360g), halved; 200 gram yellow grape tomatoes; 1 green onion, sliced thinly

Ingredients

Chilli dressing

2 tablespoon piri piri sauce

1 clove garlic

1/3 cup (100g) mayonnaise

6 quails (1kg)

1/3 cup (80ml) piri piri sauce

4 baby eggplants (240g), halved

4 small zucchini (360g), halved

200 gram yellow grape tomatoes

1 green onion, sliced thinly

Method

1.To make chilli dressing; combine ingredients in bowl and shake.

2.Discard necks from quails. Using scissors, cut along each side of backbones; discard backbones. Cut quails in half; combine in medium bowl with sauce.

3.Cook quail on heated oiled barbecue about 25 minutes or until cooked through.

4.Meanwhile, cook eggplant and zucchini on heated oiled barbecue until browned both sides.

5.Cook tomatoes on heated oiled barbecue until softened.

6.Serve quail with vegetables and dressing; sprinkle with onion.

Piri piri sauce is a spicy Afro-Portuguese chilli sauce available from Middle-Eastern food stores and most major supermarkets.
Note

Women's Weekly Food

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