Barbecued Quail with Monkey Nut Chutney Mango Fresh Herb and Couscous Salad
Marinate:  30 minutes
Serves:  4
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
724
Recipe by: Game Farm
Credit: David Bitton
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Barbecued Quail with Monkey Nut Chutney Mango Fresh Herb and Couscous Salad
Ingredients:
Quail with Monkey Nut Chutney
Couscous Salad
Method:
Quail with Monkey Nut Chutney
  1. Place the Quail Breast Fillets into a large ceramic bowl and add the Bitton Gourmet Monkey Nut Chutney and 2 tbsp of olive oil. Mix well to coat all the meat. Marinate for 30 minutes
  2. Meanwhile, remove the cheeks from the mangoes and carefully tear away the skin (you can use the rim of a wine glass to do this perfectly every time). Set aside
  3. Pre-heat the barbecue, then place the Quail Breast Fillets and mango cheeks onto grill and cook for about 5 minutes. Turn and cook for a further 3 minutes
  4. To serve, place a Quail Breast Fillet on each plate with a cheek of mango and some couscous salad. Serve immediately
Couscous Salad
  1. Place the couscous into a large bowl and pour boiling water over, cover with plastic wrap and leave for 5 mins. Remove wrap, fork through the grains to separate and allow to cool. When cool, add the chives, parsley, basil, coriander, mint and dressing, tossing gently to combine. Season to taste
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