Sweet & sticky roast quail

Sweet & sticky roast quail

main courses | serves 4

Za’atar, a Lebanese herb mix, is available at larger supermarkets and speciality shops. You can easily make it by crushing dried thyme and marjoram using a pestle and mortar, then stirring through some sesame seeds.

1. Combine the marinade ingredients in a very large bowl and mix well. Add the quail and gently toss to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes.
2. Preheat the oven to 200C/gas 6. Place the quail in a small roasting tin, pour over the marinade and roast for 20–30 minutes, basting occasionally with the marinade, until golden brown and cooked through. If you find the quail are browning unevenly, move them around in the tin during cooking. Just before they’re ready, sprinkle the za’atar over the quail and return them to the oven until done.
3. Cut or tear the flatbread into wedges, then arrange on a large platter. Scatter over the little gem and rocket leaves, place the quail on the bread and lettuce, then drizzle over remaining marinade from the roasting tin. Great with a green salad and crusty bread.

 

Recipe Andy Harris
Photo David Loftus


from Issue 15

ingredients

• 8 quail
• 2 tsp za’atar (see note)
• 4 Arab-style flatbreads
• 2 little gem lettuces, leaves separated
• Handful of rocket leaves
Marinade
• 6 tbsp extra-virgin olive oil
• 4 tbsp pomegranate molasses
• 1 tbsp coriander seeds
• 1 tbsp ground cumin
• 1 tbsp ground ginger
• 1 tsp saffron threads

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