prep
5 minutes
difficulty
Easy
preparation
5
minutes
difficulty
Easy
level
Ingredients
- 6 quail breasts, butterflied (see Note)
Marinade
- 5 garlic cloves, chopped
- 1 tsp dried chilli flakes
- 2 tsp ground paprika
- 125 ml olive oil
- 60 g butter, melted
Marinating time 2 hours
Makes 1 cup
Instructions
Combine the garlic, chilli flakes, paprika, olive oil and butter in a bowl. Reserve ¼ cup for basting during cooking.
Add the quail breasts to the remaining marinade, cover and refrigerate for 2 hours.
Note
• Butterflied quail breasts are from butchers and selected supermarkets.
Photography by Brett Stevens.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
