Quail with Monkey Nut Chutney- 400g Quail Breast Fillets
- 4 tbsp Bitton Monkey Nut Chutney
- 2 tbsp olive oil
- 2 large ripe mangoes
Couscous Salad- 1 cup couscous
- 1 cup boiling water
- 1/4 cup chives, cut into 2cm lengths
- 1/2 cup flat leaf parsley, leaves only
- 1/2 cup basil, leaves only, torn in half
- 1/2 cup coriander, leaves only
- 1/4 cup mint, leaves only, torn in half
- 3 tbsp Bitton Gourmet Lemon Dressing
- Sea salt and freshly ground black pepper
| Quail with Monkey Nut Chutney- 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
- 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
- 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
- To serve, place a Quail Breast Fillet on each plate with a cheek of mango and some couscous salad. Serve immediately
Couscous Salad- 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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