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BBQ quails with peach salsa recipe

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Created by Luke Mangan

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Cuisine: Modern Australian
Servings: Serves 4
Course: Lunch, Main, Snacks

Ingredients

8 quail
extra – virgin olive oil

Salsa
5 peaches
1 medium red onion
30ml white wine vinegar
½ bunch Vietnamese mint
½ bunch basil
20ml extra – virgin olive oil
pinch of salt

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Preparation

For the Salsa

Blanche peaches in boiling water, refresh in iced water and then peel. Cut peaches through the centre, pull apart and discard the stones, then chop peaches in 1.5cm dice. Finely dice the onion, chop the herbs; add these to the peaches. Add the vinegar, olive oil and a pinch of salt.

For the Quails

Ask your butcher to de-bone the quails for you so they are ready to grill. Barbecue, char-grill or sear quail in a very hot frying pan until they are medium rare – this should take 5-10 minutes, check them with a knife if you are not sure.

To serve

Remove from heat and let quail rest for a few minutes before drizzling with olive oil and serve with salsa.

Note: Peach salsa is also good with chicken thigh and lamb cutlets.

If you enjoyed this BBQ quails with peach salsa recipe then browse more Modern Australian recipes, nut-free recipes, egg-free recipes, low-fat recipes, low-carb recipes and our most popular hainanese chicken rice recipe.

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