insta-follow-top     pin-follow-top     yt-follow-top     fb-follow-top
 

Moroccan Quail with Minted Tomato and Olive Salad

Moroccan Quail with Minted Tomato and Olive Salad
magnify
 
Recipe by: Game Farm
gamefarm.com.au
Average: 4 (1 vote)
403 Collected
Difficulty
Easy
Category
Cuisine

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
Moroccan Quail with Minted Tomato and Olive Salad
Ingredients:
Moroccan Quail with Minted Tomato and Olive Salad
Chermoula
Method:
Moroccan Quail with Minted Tomato and Olive Salad
  1. Cut away the backbones of the quail and flatten them out, then trim wing tips back to first joint. Mix oil, lemon juice, pepper and ground cumin and pour over birds. Set aside for at least 1 hour
  2. Heat a char grill or barbecue to medium, then cook quail skin-side to the grill for about 7 minutes, basting with the oil mix as they cook. Turn and cook for 5 minutes on the other side or cook to your liking. Remove and keep warm
  3. Slice olives and toss with tomato, onion and mint. Arrange on serving plates. Place the quail on top, and spoon over chermoula. Serve immediately
Chermoula
  1. Heat the cumin and chilli in a small pan, over gentle heat until fragrant. Cool and grind to a powder. Combine with the rest of the ingredients, mixing well

Reviews for Moroccan Quail with Minted Tomato and Olive Salad

4
Average: 4 (1 vote)