Makes

Preparation

5min

Skill level

Easy
By
Average: 3.2 (27 votes)
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Ingredients

  • 6 quail breasts, butterflied (see Note)

Marinade

  • 5 garlic cloves, chopped
  • 1 tsp dried chilli flakes
  • 2 tsp ground paprika
  • 125 ml olive oil
  • 60 g butter, melted

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 2 hours

Makes 1 cup

Combine the garlic, chilli flakes, paprika, olive oil and butter in a bowl. Reserve ¼ cup for basting during cooking.

Add the quail breasts to the remaining marinade, cover and refrigerate for 2 hours.

 

Note
• Butterflied quail breasts are from butchers and selected supermarkets.

 

Photography by Brett Stevens.