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BBQ quails with peach salsa

Posted January 22nd, 2008 by uleen
in
Serving size: Serves 4Cuisine type: Modern AustralianSpecial options: Egg free, Low Carb, Low fat, Nut freeCourse: Lunch, Main, SnacksFavourite flavours: Easy recipes, SeafoodINGREDIENTS8 quailextra – virgin olive oilSalsa5 peaches 1 med red onion30mls white wine vinegar½ bnch Vietnamese mint½ bnch basil20ml extra – virgin olive oilpinch of salt METHOD
  1. For the Salsa
  2. Blanche peaches in boiling water, refresh in iced water and then peel. Cut peaches through the centre, pull apart and discard the stones, then chop peaches in 1.5cm dice. Finely dice the onion, chop the herbs; add these to the peaches. Add the vinegar, olive oil and a pinch of salt.
  3. For the Quails
  4. Ask your butcher to de-bone the quails for you so they are ready to grill. Barbecue, char-grill or sear quail in a very hot frying pan until they are medium rare – this should take 5-10 minutes, check them with a knife if you are not sure.
  5. To serve
  6. Remove from heat and let quail rest for a few minutes before drizzling with olive oil and serve with salsa.
Note: Peach salsa is also good with chicken thigh and lamb cutlets.

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