Jamie Oliver

Sweet & sticky roast quail

Sweet & sticky roast quail

Serves 4
Cooks In40 minutes plus marinating
DifficultyNot too tricky
Nutrition per serving
  • Calories
    984
    49%
  • Fat
    53.2g
    76%
  • Saturates
    13.3g
    67%
  • Protein
    75.6g
    168%
  • Carbs
    51.5g
    20%
  • Sugars
    11.6g
    13%
  • Salt
    1.8g
    30%
  • Fibre
    8.2g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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Ingredients

  • 8 quail
  • 2 teaspoons za’atar
  • 4 Arab-style flatbreads
  • 2 little gem lettuces
  • 1 handful of rocket leaves
  • MARINADE
  • 6 tablespoons extra-virgin olive oil
  • 4 tablespoons pomegranate molasses
  • 1 tablespoon coriander seeds
  • 1 tablespoon ground cumin
  • 1 tablespoon ground ginger
  • 1 teaspoon saffron threads
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Method

  1. Combine the marinade ingredients in a very large bowl and mix well.
  2. Add the quail and gently toss to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes.
  3. Preheat the oven to 200ºC/gas 6.
  4. Place the quail in a small roasting tin, pour over the marinade and roast for 20 to 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.
  5. Just before they’re ready, sprinkle the za’atar over the quail and return them to the oven until done.
  6. Cut or tear the flatbread into wedges, then arrange on a large platter. Separate the little gem leaves and scatter on top along with the rocket leaves.
  7. Place the quail on the bread and lettuce, then drizzle over the remaining marinade from the roasting tin. Great with a green salad and crusty bread.

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Nutrition per serving
  • Calories
    984
    49%
  • Fat
    53.2g
    76%
  • Saturates
    13.3g
    67%
  • Protein
    75.6g
    168%
  • Carbs
    51.5g
    20%
  • Sugars
    11.6g
    13%
  • Salt
    1.8g
    30%
  • Fibre
    8.2g
    -

Of an adult's reference intake


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