Piri piri quail with chips and tomato and cucumber salad


  • Serves 4 people

  • 8 quails, butterflied
  • For deep-frying: vegetable oil
  • 4 sebago potatoes, washed, halved and thinly sliced
  • Piri piri marinade
  • 150 gm marinated roasted capsicum (see note)
  • 60 ml (¼ cup) extra-virgin olive oil
  • 2 cloves garlic
  • 1-2 small red chillies, coarsely chopped
  • 1 tbsp white wine vinegar
  • Tomato and cucumber salad
  • 4 Roma tomatoes, coarsely chopped
  • 2 Lebanese cucumbers, coarsely chopped
  • ½ Spanish onion, finely chopped
  • ¼ cup coarsely chopped flat-leaf parsley leaves
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
01   For piri piri marinade, process ingredients in a food processor until smooth and season to taste with sea salt and freshly ground black pepper.
02   For tomato and cucumber salad, combine ingredients in a bowl and season to taste.
03   Place quail in a large bowl, pour over piri piri marinade and turn to coat. Heat a large chargrill over high heat. Remove quail from marinade, reserving marinade, and cook, basting occasionally with marinade, for 3-5 minutes each side or until juices run clear when thigh is pierced with a skewer.
04   Meanwhile, heat vegetable oil in a deep-fryer or large saucepan to 180C. Fry potato, in batches, for 5 minutes or until crisp, drain on absorbent paper and season with sea salt.
05   Serve quail with chips and tomato and cucumber salad to the side.
Note Roasted marinated capsicum is available from delicatessens and supermarkets.
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