Lemon and mint quail salad

AT A GLANCE

  • Serves 6 people

  •  
  • Salad
  • 12 quail, halved and trimmed
  • 1 tbsp caster sugar
  • 1 fresh small red birdseye chilli, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 cup firmly packed coriander leaves
  • ½ cup firmly packed Vietnamese mint leaves
  • 1 cup firmly packed mint leaves
  • ½ cup firmly packed Thai basil leaves
  • 1 Lebanese cucumber, thinly sliced on the diagonal
  • 125 gm beansprouts
  • 1/3 cup fried shallots, available from Asian food stores
  • ½ cup lemon juice, plus 1 tbsp extra
  •  
  • Lemon and mint marinade
  • 1 cup loosely packed mint leaves, coarsely chopped
  • 1 tbsp peanut oil
  • 1½ tsp ground white pepper
  • 2 tbsp fish sauce, plus 1 tbsp extra
01   For lemon and mint marinade, combine all ingredients in a screw-top jar and shake well to combine. Place quail in a large flat glass or stainless steel container, pour overthree-quarters of the marinade, then cover and refrigerate for 20 minutes.
02   Barbecue or char-grill quail, skin-side down first, for 3 minutes, then turn and cook for another 3 minutes or until just cooked through.
03   Place extra lemon juice, extra fish sauce, sugar and 1 tbsp water in a small bowl and stir to combine, then stir in chilli and garlic.
04   Place herbs, cucumber, and beansprouts in a large bowl, add half remaining marinade and toss to combine. Serve salad topped with quail, drizzled with chilli and garlic dressing and sprinkled with fried shallots.

Topics:

DRINK SUGGESTION, BASIL, QUAIL, ENTREE, CHILLIES, SHALLOTS, CORIANDER, SALAD, MINT, CUCUMBER, GARLIC, MODERN AUSTRALIAN, FAST, AUTUMN

Recipe:

RODNEY DUNN

Photography:

ANSON SMART

Drinking Suggestion:

2004 GEORGE WYNDHAM SHIRAZ.

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