BBQ quail ‘Turkish style’, green relish & flat breads
BBQ you say? Yes please, even the slightest glimpse of the sun gets us out into the garden. And while I love all the traditional fayre I’m always looking for something a bit different. These Turkish style quail flatbreads are the prerfect addition to my summer reportoire. The smokey and spicy quail is taken to a new level with with the fresh green relish and cooling dressing. This also works well with partridge, when in season and also pheasant or chicken.
Serves: 2
Difficulty: Easy
Time: 45 mins
Ingredients
BBQ partridge
- 4 quail, cleaned
- 3 tbsp olive oil
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper
- 2 tsp ground cumin
- 2 garlic cloves, minced
- Sea salt & black pepper
Green relish
- 1 clove garlic, minced
- ½ green chilli
- ½ red chilli
- 10g coriander, roughly chopped
- 4 sprigs of mint
- 35g green olives, roughly chopped
- 3 tbsp extra virgin olive oil
- 1 tbsp white balsamic vinegar
- Squeeze fresh lemon juice
Dressing
- 100g greek yoghurt
- 1 tbsp cold water
- 2 tbsp extra virgin olive oil
- 1 orange, zest only
BBQ Cumin flat breads
- 300g plain flour
- 1 tsp salt
- 50g butter
- 185g whole milk
- 2 tsps cumin seed
- Oil for cooking
BBQ quail ‘Turkish style’, green relish & flat breads
BBQ you say? Yes please, even the slightest glimpse of the sun gets us out into the garden. And while I love all the traditional fayre I’m always looking for something a bit different. These Turkish style quail flatbreads are the prerfect addition to my summer reportoire. The smokey and spicy quail is taken to a new level with with the fresh green relish and cooling dressing. This also works well with partridge, when in season and also pheasant or chicken.
Method
BBQ Quail
- Cut each bird in half, first through the spine and then the breast bone. As with all my recipes, you can always ask your butcher to do this step for you.
- Mix all the marinade ingredients into a bowl and drop in the halved quails. Massage the marinade into the birds, cover and leave for 2 hours or overnight. Bring the birds back to room temp. before cooking.
- To cook the birds, place on a BBQ and cook for 3 mins on each side or until the meat is cooked but tender and nicely charred. Game should never be overcooked and it’s ok for the meat to still be pink in the centre – it’s also important to leave it to rest for 5 mins before serving so that the juices settle and the meat remains succulent and juicy.
Green relish
- Mash the garlic and salt in a pestle and mortar. Deseed both chillis and chop them roughly. Add them to the mortar with coriander, mint and olives and bash everything together, gradually adding the oil and vinegar until you have a paste. Season with the lemon and salt to taste.
Dressing
- Make the yoghurt dressing by combining the greek yogurt, olive oil, water, orange zest and seasoning.
Flatbreads
- Combine the butter and milk and heat until the butter is just melted.
- Combine the flour, cumin seeds, salt and melted butter and milk and mix. Kneed for approx. 4 mins until smooth and the dough springs back when you push your finger in to it.
- Wrap in cling-film and rest for 30 mins at room temp.
- Divide into 4 pieces and roll into balls. Then using a rolling pin roll out until they are approx. 3ml thick (the thickness of a 10p piece).
- Brush the flatbreads both sides with a bit of oil and cook in a frying pan on a medium to hot heat for approx. 1 – 1.5 mins on each side, until cooked through and the flatbreads have developed pockets of black toasty goodness.
To plate
- This picture shows the food ready to serve to your family but to plate up, simply place a flatbread on each plate, add a couple of pieces of partridge, the green relish and drizzle with the dressing. I also like to served alongside some fresh coriander and chopped up red chillis for extra kick!
