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Roast quail with harissa and pomegranate seeds
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Source: Nigel Slater
| Quail work out at about a quid a head, maybe a bit more. I can eat two, leaving nothing but a pile of well-sucked bones at the end. I have eaten them with rice and flatbread, warmed in the oven, but best of all I like them with a mint and parsley-speckled dish of cracked wheat. Serves 3, with rice or flatbread. 6 oven-ready quail for the marinade: | |
| 3 large cloves | garlic |
| ½ tsp | sea salt flakes |
| 2 scant tbsp | harissa paste |
| 2 tbsp | pomegranate seeds |
| 100ml | olive oil |
| 1 tbsp | lemon juice |
rice or flatbread to serve
Peel the garlic and crush it finely with the sea salt. I use a pestle and mortar for this. Then scrape into a mixing bowl and stir in the harissa paste, pomegranate seeds, olive oil and lemon juice. Tuck the quail into the marinade, turning them over so that they are coated, then set aside somewhere cool for several hours. They will come to no harm should you decide to leave them overnight.
Set the oven at 190C/gas mark 5. Put the birds in a roasting tin, leaving room around each to breathe. Spoon over any excess marinade. Roast for about 25 minutes, or until they are golden brown and sticky. Serve with rice or flatbread.
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