Impress your dinner guests with these beautiful roast quails served on a bed of fresh witlof, sweet orange wedges and crunchy pine nuts.
- Process paprika, chillies, garlic, vinegar, 80ml (1/3 cup) olive oil, lemon zest and half the lemon juice in a food processor until smooth. Place butterflied quails and 1 tablespoon oregano in a flat dish, pour marinade over and refrigerate for 2 hours or overnight.
- Preheat a barbecue or chargrill pan to medium. Using a slotted spoon, remove quails from marinade, discarding marinade, then barbecue in batches, skin-side down first, for 6 minutes on each side or until just cooked through. Rest for 5 minutes.
- Whisk together remaining olive oil and lemon juice in a small bowl, then season. In another bowl, combine remaining oregano, sultanas, pine nuts, parsley, orange and witlof. Add three-quarters of the dressing to the bowl and toss to combine.
- To serve, cut quails in half, layer with cos leaves and witlof mixture on plates, then drizzle with remaining dressing.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set