Salt & pepper quails with Thai herb & bean salad

Name: Salt & pepper quails with Thai herb & bean salad
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2
Cuisine: Thai, Asian
Ingredients: 1 thumb-size ginger, roughly chopped; 4 coriander sprigs, roughly chopped; 1 garlic clove, roughly chopped; 1 teaspoon white peppercorns; 2 Tbsps vegetable oil, plus extra for frying; 2 teaspoons flour; 1 large red chilli, finely shredded; 6 snake beans or a good handful green beans, blanched (cut into lengths if using snake beans) - see tip; 1 teaspoons lime leaves, finely shredded; 1 small handful each coriander, Thai basil and flat-leaf parsley, leaves picked; 3 sprigs few mint , leaves picked; 2 smalls Thai shallots, or shallots, sliced; 1 spring onion, thinly sliced on an angle; 1 small red chilli, shredded; 2 Tbsps fish sauce; 2 Tbsps lime juice; 4 teaspoons palm sugar or soft light brown sugar; 4 quails

Salt & pepper quails with Thai herb & bean salad

If you want to add more dairy free and pescatarian recipes to your recipe box, Salt & pepper quails with Thai herb & bean salad might be a recipe you should try. This recipe serves 2. One serving contains 120 calories, 4g of protein, and 2g of fat. Head to the store and pick up quails, flour, chilli, and a few other things to make it today. It works well as a side dish. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. 3 people found this recipe to be tasty and satisfying.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Put all the rub ingredients in a mortar and use a pestle to grind them together, then rub some inside each quail.

Ingredients you will need

Quail

Dry Seasoning Rub

Equipment you will use

Mortar And Pestle

For the paste, again grind 1 tsp sea salt and the pepper together in a mortar using a pestle, then stir in the oil and flour.

Ingredients you will need

Sea Salt

Pepper

All Purpose Flour

Cooking Oil

Equipment you will use

Mortar And Pestle

Heat a little vegetable oil in a heavybased frying pan and carefully brown the quails all over in batches if you need. Lift into a roasting tin, rub all over with the salt and pepper paste, then roast in the oven for 10-15 mins until golden and cooked to your liking.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Oven

For the salad, pound the dressing ingredients together using a mortar and pestle.

Equipment you will use

Mortar And Pestle

Mix all the salad ingredients in a bowl. Just before serving, toss the dressing with the salad and serve alongside the quail and rice.

Ingredients you will need

Quail

Rice

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

thumb-size ginger, roughly chopped 4

coriander sprigs, roughly chopped 1

garlic clove, roughly chopped 1teaspoon

white peppercorns 2Tbsps

vegetable oil, plus extra for frying 2teaspoons

flour 1large

red chilli, finely shredded 6

snake beans or a good handful green beans, blanched (cut into lengths if using snake beans) - see tip 1teaspoons

lime leaves, finely shredded 1small handful

each coriander, Thai basil and flat-leaf parsley, leaves picked 3sprigs

few mint , leaves picked 2smalls

Thai shallots, or shallots, sliced 1

spring onion, thinly sliced on an angle 1small

red chilli, shredded 2Tbsps

fish sauce 2Tbsps

lime juice 4teaspoons

palm sugar or soft light brown sugar 4

quails

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.