01-17-2006, 03:40 AM
Serves 4
4 medium sized quail, butterflied
50ml pomegranate molasses
50ml olive oil
1 tspn ras el hanout*
150g roasted and shelled fresh pistachios
1 clove garlic
½ lime, zest and juice
1 bunch flat leaf parsley chopped
¼ bunch mint chopped
1 tbsp orange blossom water
1 tbsp water
5 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
*a Moroccan spice mix, found at Middle Eastern grocery stores
Method:
Combine oil, pomegranate molasses and ras el hanout and brush over quail. Allow to marinate for up to 8 hours on metal skewers or wooden skewers that have been soaked in water for ten minutes.
In food processor or mortar and pestle, grind pistachios and garlic with a little sea salt, remove.
Pound lime zest, parsley and mint again with a little salt and mix with nut mixture and remaining ingredients.
BBQ quail for two to three minutes on each side, (quail should be served pink in the middle) and serve with pesto and flat bread on the side.
4 medium sized quail, butterflied
50ml pomegranate molasses
50ml olive oil
1 tspn ras el hanout*
150g roasted and shelled fresh pistachios
1 clove garlic
½ lime, zest and juice
1 bunch flat leaf parsley chopped
¼ bunch mint chopped
1 tbsp orange blossom water
1 tbsp water
5 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
*a Moroccan spice mix, found at Middle Eastern grocery stores
Method:
Combine oil, pomegranate molasses and ras el hanout and brush over quail. Allow to marinate for up to 8 hours on metal skewers or wooden skewers that have been soaked in water for ten minutes.
In food processor or mortar and pestle, grind pistachios and garlic with a little sea salt, remove.
Pound lime zest, parsley and mint again with a little salt and mix with nut mixture and remaining ingredients.
BBQ quail for two to three minutes on each side, (quail should be served pink in the middle) and serve with pesto and flat bread on the side.