Ingredients
Mint dressing
Method
1.Preheat oven to 180°C (160°C fan-forced).
2.Rinse quails under cold water; pat dry with absorbent paper. Discard necks from quails. Using kitchen scissors, cut along sides of quails’ backbones; discard backbones. Halve quails along breastbones. Combine quail, cumin, garlic and 1 tablespoon of the oil in a large bowl.
3.Heat remaining oil in a large frying pan; cook quail, in batches, until browned. Remove from pan.
4.Place quail, skin-side up, in a single layer on an oven tray; cook, in the oven, about 15 minutes or until cooked through.
5.To make mint dressing; place ingredients in a screw-top jar; shake well. Season to taste.
6.Serve quail drizzled with dressing; sprinkle with tomato.
For a more intense flavour, combine cooked quail and mint dressing in a large bowl; cover, refrigerate 3 hours or overnight. Remove from refrigerator about 30 minutes before serving. Stir in tomato.
Note
