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| How to Cook | | | | 1. In a mortar with a pastel, bruise the marinade ingredients and place in a large mixing bowl. |
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| | | | 2. Marinade the quails in the mixing bowl and leave in the fridge for 5 hours to 24 hours. |
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| | | | 3. Before cooking, bring the quail back to room temperature (allowing them to sit for 5 to 10 minutes) then remove all marinade with your fingers, since marinade burns easily during cooking. |
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| | | | 4. In a hot pan with oil, let it get real hot then place the quail 2 1/2 minutes on each side blasting with marinade. Alternatively, you can place the quail in the oven under 180°C for 25 minutes. Serve with mashed potatoes. |
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Marinated Grill Quail |
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| | Ingredient: (serving size: 2) | - Boneless quails 2 pieces, washed and dried
Marinade
- Cayenne pepper a dash
- Garlic 5 cloves, finely minced
- Onion 1/2 piece, finely diced
- Oregano 2 tablespoons
- Sea salt flakes moderate amount to taste
- Freshly grounded black pepper moderate amount to taste
- Pink peppercorns 10 pieces
- Green peppercorns 5 pieces
- White peppercorns 2 pieces
- Olive oil 4-5 tablespoons | | | Suggested Shopping List | - Quail Tunnel Boned (Free of Added Hormone) (Australia)
Item no.300357001
- Oregano (Australia)
Item no.060400032
- city'super Pink Peppercorns (Mauritius)
Item no.015200344
- city'super Green Peppercorns (Inida)
Item no.015200338
- city'super White Peppercorns (Indonesia)
Item no.015200342
- city'super Cayenne Pepper (UK)
Item no.015200293 | | | Wine Pairing
Shingleback Pink Knot Shiraz Rose 2004, Mclaren Vale, South Australia | | Item no.300318960 |
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