Well, I have titled this post as just salt and pepper quail but it’s much more than that, there are 3 recipes attached to this yummy little dinner! I have to admit it, I love the “quick sale” meat section at the supermarket, usually I like to build a recipe around what I can find in there. Unfortunately this section can be a little hit and miss, usually sausages and hamburgers but sometimes you can be lucky, spatchcock, lamb rib-lets, kangaroo, marinated butterflied lamb, whole quail and quail breasts. Upon finding some yummy little breasts I needed some guidance with cooking them, www.gamefarm.com.au is an awesome place to source information and recipes for game birds, this is where I found the recipe for salt & pepper squid with aioli. The other components that I have paired with the quail are quinoa salad and simple steamed vegetables.
What you’ll need……………
3/4 cup mayonnaise (ingredient list and recipe for homemade mayo below)
2 cloves garlic, crushed
Salt & Pepper Quail…..
16 quail breasts (approx. usually sold in a pkt with anywhere from 12 – 18)
4 – 6 bamboo skewers, soaked in cold water for 30 minutes
1 tsp salt
2 tsp freshly cracked pepper
1½ tsp Chinese 5 spice
1 tbs cornflour
Cooking oil, enough for at least 2 cm deep in a large fry pan.
1½ cups chicken stock
½ red onion, finely chopped
¼ cup chopped coriander
¼ chopped flat leaf parsley
How to do it…………
To make you own mayonnaise place 1 egg, 1 tsp Dijon mustard, 1 tbs lemon juice with salt and pepper into a blender, combine ingredients keep the blender running on a low speed and slowly add 1 cup vegetable oil, done! Mix the mayonnaise with the garlic and set aside.
Add quinoa and stock into a saucepan, bring to the boil, cover and simmer for 15 minutes or until tender, while this is simmering away, cook your quail. Also get a steamer on the go for your vegetables, which will only need few minutes.
Combine salt, pepper, Chinese 5 spice and flour in a shallow bowl. Coat the quail breasts shaking off any excess.Thread 3 or 4 quail beasts onto bamboo skewers. Heat the oil in a fry pan until very hot, cook skewers 2 or 3 at a time depending on size of your pan, for about 3 minutes on each side, slight pink is fine with quail by the way, try not to overcook it as the quail will become chewy, rest skewers on paper towel to catch excess oil.
Place carrots onto steamer, meanwhile drain any excess liquid from the quinoa and place in a bowl, add red onion, coriander and parsley, toss lightly and drizzle with lemon juice. Add broccolini and eggplant to the carrots and steam for a further 2 minutes.
Once all these delicious elements are done, serve onto plates, sharing everything equally with a generous dollop of aioli per plate………enjoy!