Tandoori-styled quail, pineapple and butternut chutney

Name: Tandoori-styled quail, pineapple and butternut chutney
Yield: Serves 8 main course portions
Ingredients: 40 ml olive oil; 3 g ground cumin; salt to taste; 600 g baby spinach – washed; 5 g garlic – microplaned; 3 g ground paprika; 8 whole quails – 180 g each; 60 g fresh coriander – finely chopped; 9 g ginger – microplaned or grated; 11 g garlic – microplaned or grated; 3 g salt; 300 g yoghurt; 40 micro coriander shoots – 5 shoots per serving; 5 g ginger – microplaned; Pineapple and butternut chutney – you need 160 g – 20 g per serving.; 40 g pumpkin seeds – toasted until they begin to pop and colour – 5 g per serving

Preparation info

Serves 8
main course portions

Difficulty
Easy

Appears in

Mile 8

By David Higgs

Published 2018

About

Having the pizza oven adds such dimension to our cooking. Quail is the perfect size to cook in it. It’s quick and cooks evenly. And then obviously … the flavour!

Ingredients

Quails

8 whole quails – 180 g each
300 g yoghurt

Main course
Gluten-free

Method

Crack through the backbone and open to butterfly. Remove the backbone and breastbone cartilage. Make the coriander yoghurt for brushing the quails by mixing the remaining ingredients. Adjust the seasoning if necessary and then brush all over the quails. Place the quails on trays and into a wood-fired oven. Or, place onto a large tray and into a normal oven at 220°C. Cook the quails until pink (