This is based on a Lucas Hollweg recipe from the Sunday Times last year -I kept the recipe as I had never cooked quail - and it looked so good.
There is somthing about quail that seems decadent - and they look great cooked - but I am sure this recipe would work just as well with some a bit more workaday - I think it would be great with drum sticks.
Serves 4
150 ml olive oil
4 garlic cloves- crushed
2 tbsp ground cumin
1 tbsp sweet paprika
1/2 tsp cayenne pepper
Juice of 2 lemons
salt
8 quails
350 ml greek yoghurt
1 pack corinader leaves
splash of milk
1 Mix together the oil, garlic and spices with the juice of 1 lemon and salt
2 Put 3/4 of the mixture in a bowl large enough to hold the quails, add the birds, and mix everything together
3 Cover and leave for at least 1 hour
4 Add the rest of the oil mixture to the yoghurst, together with chopped coriander. Add the lemon juice, and thin with little milk, if needed.
5 Leave in the fridge.
6 Preheat the oven to 220c
7 Remove the quail from the marinade, giving them a last coating, and pin the legs together with a cocktail stick
8 Arrange on baking trays, making sure to leave a bit of space between them. (At this point they look like they are sunbathing - which was a bit off putting....)
9 Sprinkle generously with seasalt and put in the over for 25-30 minutes, or until the skin is puffed and crisp.
10 Serve together with the yoghurt - its a bit of a messy eat - but well worth it!
