Roast quail with spiced vegetables

Name: Roast quail with spiced vegetables
Prep time: 50 min
Cook time: 40 min
Total time: 5 h 30 min
Yield: Serves 4
Ingredients: 4 qualis; 2 cloves crushed garlic; 1 tsp rock salt; 30 ml olive oil; 1 tbsp chopped thyme; 1½ tsp ground turmeric; 1½ tsp freshly ground black pepper; 1 tsp ground coriander; 3 baby artichokes; 150 g peeled pumpkin wedges; 16 peeled baby carrot halves; 6 shallot halves; 16 peeled baby turnip halves; 200 g sweet potato 2 cm dice; 200 g sweet potato 2 cm dice; 2 tsp crushed coriander seeds; ½ tsp freshly ground black pepper; 30 leaves fresh chopped mint; 3 tbsp olive oil; pinch saffron; 500 ml water; juice 1 lemon; 30 leaves fresh chopped tarragon; 120 g broad beans shelled; 60 g frozen or fresh peas; 60 g frozen or fresh peas; 100 g green beans

Preparation info

Serves
4

Difficulty
Medium
Ready in
6 hr

Appears in

Recipes For Life

By Peter Marshall

Published 2013

About

Ingredients

4 qualis

Lunch
Gluten-free

Method

Marinade

Mix all the marinade ingredients together.

Quails

Ask your butcher to spatchcock the quails. Skewer the birds.
Marinate the quails for 4 hours.
Heat a chargrill and colour the quails for 3 minutes each side, place on a tray and