Quail with Zucchini, Basil, Pine Nuts & Currants
serves 4
Ingredients
4 quails, boned, leaving the wings and drumsticks attached
10 thyme sprigs
zest of 1 lemon
extra virgin olive oil, for drizzling and pan-frying
50 g (1¾ oz) unsalted butter
4 small zucchini (courgettes), grated
3 tablespoons currants, soaked in port for at least 30 minutes
2 tablespoons lightly toasted pine nuts
20 basil leaves, chopped
pink salt or sea salt, to season
Method
Rub the quails with a mixture of the thyme, lemon zest and enough olive oil to ensure the marinade coats the birds. Marinate for at least 1 hour in the refrigerator.
Melt the butter and heat a little olive oil in a frying pan over medium heat. Gently cook the zucchini for 3 minutes, or until softened. Stir in the currants, pine nuts and two-thirds of the basil. Season with pink salt and freshly ground black pepper and keep warm.
Drain most of the marinade from the quails and season the birds lightly.
Heat a barbecue or a chargrill pan until very hot. Place the quails on the grill, skin side down. Cook for 2–3 minutes, then turn and cook the other side for another 2 minutes.
Place the birds on a tray and rest for 3 minutes.
To serve
Place a mound of the zucchini mixture on four serving plates. Cut the quails in half and sit two halves on top.
Drizzle with a little more olive oil, garnish with the remaining basil and serve.