Marinated Quail Salad

Name: Marinated Quail Salad
Yield: Serves 4
Cuisine: British
Ingredients: 50 g fresh coriander stalks and roots, finely chopped; 2 fresh red chillies, chopped; 100 ml rice wine vinegar; 50 g fresh coriander stalks and roots, finely chopped; 4 quails, spatchcocked (ask your butcher to do this) and rinsed; 4 quails, spatchcocked (ask your butcher to do this) and rinsed; 2 tsp brown sugar; 1 tsp salt; 200 g Japanese mooli or daikon radish, shredded; 200 g Japanese mooli or daikon radish, shredded; juice of 1 lime; 3–4 tbsp soy sauce; 50 g picked fresh coriander leaves; vegetable oil; 4 pinches of sesame seeds; 25 g picked fresh mint leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Try and find time to marinate the quail. It takes a bit of forward planning but ultimately it is a very simple and extremely satisfying dish.

Ingredients

4 quails, spatchcocked (ask your butcher to do this) and rinsed
1 tsp salt
2

Europe
United Kingdom
Main course
January
February
Winter

Method

Put the quails in a suitable dish. Mix the salt, sugar, chillies, coriander stalks and roots together, cover and marinate the quail in this for 3 to 4 days in the fridge.

Preheat the oven to 180°C/350°F/gas mark 4.

When ready to cook,