Jerk quail, mango lime & habanero salsa

Jerk quail, mango lime & habanero salsa

Breddos Tacos
Kris kirkham


Quantity Ingredient
olive oil
4 quails
4 tablespoons Mango, lime & habanero salsa
8 Corn tortillas
bunch Burnt spring onion crema

For the jerk marinade

Quantity Ingredient
1 tablespoon allspice berries
1 tablespoon black peppercorns
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 bunch thyme, leaves picked
5 spring onions, roughly chopped
3 garlic cloves, roughly chopped
2 scotch bonnet chillies, roughly chopped
1 tablespoon dark brown sugar
2 tablespoons dark soy sauce
2 limes, juiced
sea salt

For the jerk glaze

Quantity Ingredient
125ml honey
125ml sugar
3 garlic cloves, crushed
1 teaspoon jerk marinade


  1. Crush the allspice and peppercorns and blitz to a paste with the rest of the marinade ingredients. Set aside a teaspoon of the paste for the jerk glaze, then rub the rest of the paste into the quails and marinate for 4 hours, or overnight in the refrigerator.
  2. To make the jerk glaze, combine the honey and sugar in a pan and cook until it has the consistency of syrup. Add the garlic and the jerk marinade and remove from the heat.
  3. When you’re ready to cook, preheat your oven to 200°C. Heat a slick of olive oil in an ovenproof frying pan, add the quails and sear until browned on all sides, about 5 minutes. Brush the quails with some of the glaze and continue to cook for another 3 minutes, then place in the oven to finish for 5 minutes.
  4. When you’re ready to serve, arrange the quails on a serving board and loosely drizzle some more glaze on them, followed by 1 tablespoon of the mango salsa per bird. Serve with tortillas and burnt spring onions.
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