Salt & pepper quails with Thai herb & bean salad (Nutrition, Ingredients & Method)

PREP: 1 HR

     COOK: 25 MINS

SERVES: 2

Nutrition: per serving

Kcal 630, Fat 42g, Saturates 9g, Carbs 15g, Sugars 10g, Fiber 1g, Protein 48g, Salt 2.96g

Ingredients

4 Quails

For the rub

thumb-size piece ginger

, roughly chopped

4 coriander sprigs, roughly chopped

1 garlic clove, roughly chopped

For the paste

1 tsp white peppercorns

2 tbsp vegetable oil, plus extra for frying

2 tsp flour

For the salad

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

½ tsp lime leaves

, finely shredded

small handful each coriander, Thai basil

and flat-leaf parsley, leaves picked

few mint

 sprigs, leaves picked

2 Thai shallots

, or 2 small shallots, sliced

1 spring onion

, thinly sliced on an angle

1 small red chilli, shredded

For the dressing

2 tbsp fish sauce

2 tbsp lime juice

4 tsp palm sugar or soft light brown sugar

Method

1- Heat oven to 200C/180C fan/gas 6. Put all the rub ingredients in a mortar and use a pestle to grind them together, then rub some inside each quail.

2- 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.

3- 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.

4- For the salad, pound the dressing ingredients together using a 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. (Recipe from Good Food magazine, May 2010)