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Jerk quail with mango, lime and habañero salsa
Serves 4 Starters and mains
Ingredients
- 4 quails
- olive oil, to sear
- 4tbsp mango, lime and habañero salsa (see recipe, linked below)
- 8 corn tortillas
- bunch burnt spring onions (see bone-in rib eye recipe, linked below)
For the jerk marinade
- 1tbsp allspice berries, crushed
- 1tbsp black peppercorns, crushed
- 1⁄2tsp ground cinnamon
- 1⁄2tsp freshly grated nutmeg
- 1⁄4 bunch thyme, leaves picked
- 5 spring onions, roughly chopped
- 3 garlic cloves, roughly chopped
- 2 Scotch bonnet chillies, roughly chopped
- 1tbsp dark brown sugar
- 2 tbsp dark soy sauce
- juice 2 limes
For the jerk glaze
- 125ml honey
- 125g sugar
- 3 garlic cloves, crushed
Method
In a processor, blitz the allspice and peppercorns to a paste with the rest of the marinade ingredients and some sea salt. Set aside 1tsp of the paste
for the jerk glaze and rubthe rest of the paste into the quails. Marinate for 4 hours or overnight in the fridge.
To make the glaze, combine the honey and sugar in a pan and cook until it has the consistency of syrup. Add the garlic and reserved jerk marinade and remove from the heat.
When ready to cook, preheat the oven to 200C/180C F/Gas 6. Heat a slick of olive oil in an ovenproof frying pan, add the quails and sear for around 5 minutes until browned on all sides. Brush the quails with some of the glaze and continue to cook for another 3 minutes, then transfer to the oven to finish for 5 minutes.
Arrange the quails on a serving board and loosely drizzle some more glaze on them, followed by 1tbsp of the mango salsa - clink here, per bird. Serve with the tortillas and burnt spring onions - Click here.
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