Jerk quail recipe
The quail in this spicy recipe really benefits from a good stint in the marinade. Four hours will do, but for maximum effect leave it overnight in the fridge. Cooking the birds on the bone makes the dish easier to prepare but also has other benefits. The bone protects the meat on the underside and helps retain the natural juices once cooked. Try not to overdo the quail - it will keep cooking for a while after you take it off the heat.
Ingredients
1 tsp allspice
½ tsp black pepper
3 scotch bonnet chillies*, chopped
2 garlic cloves
1 tsp grated ginger
2 tbsp honey
3 tbsp grapeseed oil
2 green onions, chopped
2 sprigs thyme, leaves picked
pinch of salt
4 quails, butterflied
salt flakes
½ lime
Method
1. For the marinade, grind the allspice, black pepper, chillies, garlic, ginger and honey in a mortar and pestle, then add the oil, green onions, thyme, salt and grind to a paste.
2. Rub the marinade all over the quails, then refrigerate for four hours or overnight. Bring quails to room temperature and season with salt flakes.
3. Heat a char-grill and cook the quail skin-side down for two minutes to crisp the skin, then flip over and finish cooking on the other side until just cooked, about another two minutes. Season with salt and a squeeze of lime and serve with our charred pineapple and red cabbage salad (pictured).
Tip: As with most meat, bring the quail to room temperature before cooking it, so it cooks more quickly and evenly.
*Scotch bonnet chillies are the plump little hot chillies often used in Caribbean cooking. If you can't find them, use one large red chilli.
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