Spiced quails in salad

Name: Spiced quails in salad
Ingredients: 4 large quails; ½ small red pepper; ½ small chilli; 1 large garlic clove - peeled; 1 tablespoon chopped fresh mint; 1 teaspoon ground cumin; 1 teaspoon saffron threads; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tablespoons water; 1 teaspoon sesame oil; 1 tablespoon chopped flat-leaf parsley; A few drops each lemon juice, soy sauce and Tabasco sauce; A few drops each lemon juice, soy sauce and Tabasco sauce; Mixed salad leaves; 1 teaspoon olive oil; A few drops of lemon juice; A few pomegranate seeds; 1 tablespoon pine kernels - toasted

Preparation info

For
4

Difficulty
Complex

Appears in

Salt is Essential

By Shaun Hill

Published 2016

About

This dish looks complex but is straightforward and not reliant on any reduced stocks or preparations of the commercial kitchen. Most dishes of a Middle Eastern nature seem to assume a healthily stocked store cupboard, but the only piece of kit that is necessary will be a liquidiser for the dressing.

Ingredients

4 large quails

Method

Chop the marinade ingredients together and crush them to a pulp with the flat of a knife or a mortar and pestle. Work in the olive oil, then massage the result over the quails. Leave for 2 hours or overnight.

Preheat the oven to 180°C/fan 160°C/gas mark 4.