Satay quail salad

Satay quail salad

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

I feel a bit sorry for quails. They’re not as popular as chicken and not as grand as game, but I’m hoping this delicious salad might encourage you to eat them a little more often. You will need to serve three quails per person, as they are small. This recipe is also great for a barbecue: spatchcock the quails – or ask your butcher to do it – and cook them on the hot grid for 5 minutes each side.

Ingredients

Quantity Ingredient
12 oven-ready quail, whole or spatchcocked
sea salt

For the marinade

Quantity Ingredient
3 tablespoons coriander seeds
2 teaspoons sea salt
4 lemongrass stems, tough outer layers removed, finely sliced
4 garlic cloves, peeled and finely chopped
4 tablespoons grated root ginger
4 tablespoons sunflower oil
6 tablespoons soy sauce
2 tablespoons fish sauce
2 limes, Grated zest

For the dressing

Quantity Ingredient
200ml light rapeseed oil
100g roasted and salted peanuts, chopped
2 shallots, peeled and chopped
2 garlic cloves, peeled and finely chopped
4 pickled jalapejnos from a jar, drained and finely chopped
2 teaspoons caster sugar
4 tablespoons fish sauce
2 limes, Juiced
4 tablespoons chopped coriander

To serve

Quantity Ingredient
2 baby gem lettuce, cores removed, leaves separated
sprigs of coriander
1 lime, cut into wedges

Method

  1. For the marinade, toast the coriander seeds in a dry pan over a medium heat for a few minutes until fragrant then place in a small food processor with the salt and blitz for 2 minutes. Add the lemongrass, garlic and ginger and blend for another minute. Add the oil, soy sauce, fish sauce and lime zest and blend to a paste.
  2. Place all the quail in a roasting tray and rub well with some of the marinade paste. Leave them to marinate in a cool place for at least half an hour, or up to 12 hours in the fridge – the longer you leave them the better the flavour will be.
  3. To make the dressing, put all the ingredients into a bowl and mix well. Taste and season with salt if you think it is needed.
  4. When you’re ready to cook the quails, preheat your oven to 200°C. Place the quails in a roasting tray and roast in the oven for 20–25 minutes until cooked through. Remove and set aside to rest for 5 minutes.
  5. Put the lettuce into a serving bowl, spoon on some of the dressing and scatter over a few coriander sprigs. Transfer the quails to a large warmed platter, spoon on some more dressing and add the lime wedges. Serve the rest of the dressing on the side.
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