BBQ quails with peach salsa

Recipe~Finder

Cuisine: Modern Australian

Healthy options: Healthy; Egg free; Low carb; Low fat; Nut free

Serves: 4

Type: Easy; Seafood

Tools

Kitchen friendly view

By Luke Mangan

Ingredients

8 quail
extra – virgin olive oil

5 peaches
1 medium red onion
30ml white wine vinegar
½ bunch Vietnamese mint
½ bunch basil
20ml extra – virgin olive oil
pinch of salt

Preparation method

For the Salsa
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.

For the Quails
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.

To serve
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.

Quail egg and ham hock tarts

Quail egg and ricotta ravioli

Pickled quail egg, smoked trout and celeriac salad

Quail eggs with braised onions and bottarga

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