Jamie Magazine
By Andy Harris
Sweet & sticky roast quail
40 mins plus marinating
Not Too Tricky
serves 4
About the recipe
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.
Recipe From
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
Method
- 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.
- Preheat the oven to 200ºC/gas 6.
- 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.
- Just before they’re ready, sprinkle the za’atar over the quail and return them to the oven until done.
- 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.
- 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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