Name: Salt and pepper quail
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 4
Ingredients: 4 quail; 2 teaspoon szechuan peppercorns; 1/2 teaspoon five-spice powder; 2 tablespoon vegettable oil; lemon wedges (optional), to serve

Salt and pepper quail

Serves 4

Prep

10M

Cook

11M

Total

21M

Skip to Recipe

Ingredients

4 quail

2 teaspoon szechuan peppercorns

1/2 teaspoon five-spice powder

2 tablespoon vegettable oil

lemon wedges (optional), to serve

Method

1.Cut quail lengthways along the backbone with a sharp knife. Open out and flatten with heel of hand, then fasten legs to body with metal skewers.

2.Heat a frying pan on medium. Toast peppercorns and 1/2 teaspoon salt for 3 minutes, until lightly golden. Place in a food processor and process until fine. Sift to remove husks. Stir in powder.

3.Preheat a barbecue on medium. Brush quail with oil and season well with Szechuan mix. Cook quail skin side up for 4 minutes, brushing frequently with oil. Turn and cook for another 4 minutes, until cooked through. Remove skewers and serve with lemon wedges, if desired.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%