News
Sports
Finance
Lifestyle
Entertainment
Video
Travel
Cars
eBay
Jobs
Dating
Property
More sites
Make ninemsn your Homepage
Hot Topics:
Miranda Kerr
Cudo: $22 for 3 Wireless bras!
Mobile
Messenger
Hotmail
Recipes
Ingredients
Avocado
Banana
Beef
Chicken
Lamb
Great rice recipes
Seafood
Search all recipes
Cuisines
Asian
French
Greek
Indian
Italian
Spanish
Thai
Cooking inspiration
Categories
Barbecue
Budget
Easy
Coles & Curtis
Healthy
Kids
Less than 15 mins
Food in pictures
How to
Tips & tricks
Expert advice
Cooking tips
Alana's blog
Pink Leopard blog
French Connection
How to bake bread
Making fresh pasta
Pancake perfection
More tips
Family
Everyday recipes
Coles & Curtis
Cooking with kids
recipes+
Delicious desserts
Easy soups
More family meals
Great family recipes
Healthy eating
Healthy recipes
News & features
Healthy choices
Special diets
Low fat recipes
Vegetarian recipes
Low carb recipes
Aussie food
More healthy tips
Entertaining
Party planning
Special occasions
Wine & cocktails
Summer entertaining
Grill a celebrity
Desserts to impress
More entertaining
Great summer punches
Cooking videos
Table talk
Quail recipes
NINEMSN FOOD
>
Recipes
>
Quail recipes
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
Save this recipe
Print shopping list
Email this recipe
Conversion tool
Related recipes
Quail egg and ham hock tarts
Quail egg and ricotta ravioli
Pickled quail egg, smoked trout and celeriac salad
More quail recipes
By
Luke Mangan
Ingredients
8 quail
extra – virgin olive oil
Salsa
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.
Also in this section
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
More inspiration
Nine-year-old food critic grades her school lunches
A nine-year-old school girl in Scotland has become a blogging sensation after posting reviews of her school lunches on the internet.
Different ways to cook with rice
Rice is a staple in many countries and provides valuable carbohydrate and vitamins to the diet, especially brown rice. It is so versatile; it can be cooked and stir-fried, cooked and used as a base...
Study reveals how to get kids to eat vegies
The vegetable war might be won with a simple dinner-time trick according to new research – and it isn’t bribery or fancy sauces. Kids are apparently more likely to eat their greens if they only have...
Recipe finder
Advanced search options
Recipes A-Z
Meal maker
Get great recipes on your mobile wherever you are.
Follow us on twitter @ninemsnFood
Curtis Stone: how to cook beef rissoles
Curtis Stone: how to cook soy and maple scotch fillet
Curtis Stone: your guide to olive oil
Home grown: the easiest vegies to cultivate
Savoury sodas and meat water: a collection of the most unusual drinks
Awkward celebrity food commercials
World's weirdest hamburgers
News
Sports
Finance
Lifestyle
Entertainment
Video
Travel
Cars
eBay
Jobs
Dating
Property
More sites
About ninemsn
Careers at ninemsn
Advertise
Contact Us
Terms of Use
Privacy Policy
Other ninemsn businesses:
iSelect
RateCity
msnNZ
Cudo
© 1997-2012 ninemsn Pty Ltd - All rights reserved