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Quail marinated in fennel seeds, coriander seeds, paprika and garlic.

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  • 4 Quails

  • 1 teaspoon fennel seed

  • 3 teaspoons coriander seeds

  • sea salt

  • freshly Ground black Pepper to taste

  • 6 Cloves Garlic

  • 0.5 Spanish Onion roughly chopped

  • 4 teaspoons Paprika

  • 2 tablespoons continental parsley

  • 1 cup coriander leaf

  • 1 Lemon juiced

  • 200 ml Extra Virgin Olive Oil plus some for cooking

  • 2 large ripe Tomatoes

  • red wine vinegar to taste

  • Lemon


  • 1.

    Toast the coriander and fennel then pound in a mortar and pestle.

  • 2.

    Add the garlic, onion, paprika, parsley, coriander, lemon and olive oil and mix well.

  • 3.

    Split the quails in half and flatten.

  • 4.

    Coat the quails in the spice mix (leave to marinate for a couple of hours if time allows).

  • 5.

    Heat a little olive oil in a non-stick pan and cook the quails about 3 minutes on the first side and 5 minutes on the second.

  • 6.

    Rest the birds for 5 minutes.

  • 7.

    As the quails are resting, slice the tomatoes into 6 thick slices each and arrange on two plates.

  • 8.

    Sprinkle with salt, pepper, a dash of extra virgin olive oil and a splash of red wine vinegar.

  • 9.

    Serve the quails on top of the tomato salad with a little extra pepper and a squeeze of fresh lemon.

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Posted by Diana062Report
absolutely love this recipe!!
Posted by Ray56Report
I have cooked this dish before -- so simple , but absolutly deliscious. LOVE ya work Neil- keep it coming
Posted by Bruce33Report
You are a master ! you make this look so easy. Thanks Neil