Lemon Devilled Quails

Name: Lemon Devilled Quails
Yield: Serves 2–4 as a main meal
Ingredients: lemon juice and finely grated zest of 1 lemon; watercress sprigs; quails 4, spatchcocked (see cook’s notes); extra-virgin olive oil 2 tbsp; black peppercorns ½ tbsp, cracked, plus more for serving; sea salt flakes to taste; lemon wedges; white peppercorns ½ tbsp, cracked, plus more for serving

Preparation info

Serves
2–4
as a main meal

Difficulty
Medium

Appears in

Pepper

By Christine McFadden

Published 2008

About

In Rome, this is made with chicken and is called alla diavola because of the devilish amount of crushed peppercorns used. It is certainly peppery but it is also fragrant, particularly if you use top-notch peppercorns such as black Tellicherry and white Sarawak or Wynad. Definitely a dish for eating with your fingers.

Ingredients

quails 4, spatchcocked (see cook’s notes)
black peppercorns ½ tbsp, cracked, plus more for

Main course
Spicy
Gluten-free

Method

Put the spatchcocked quails in a dish and rub the cracked peppercorns and lemon zest all over them. Pour over the lemon juice and olive oil and marinate for 1–2 hours in the fridge, turning and basting now and again.

When ready to cook, place the birds breast-side up on a board and arrange the legs so that the drumsticks and thighs are bent and turning inwards, nestling close to the rib