Tamarind Quail

Ingredients

• 1 Garlic clove
• 2 tbsp red curry paste
• 150 g tamarind pulp
• 1 tsp sugar
• Salt
• 900 g quail (prepped, 6 quails)
• 375 g nectarines (3 nectarines)
• 1 tbsp olive oil (plus extra for grilling)
• 1 tbsp curry powder
• Pepper
• 0.5 head frisée lettuce
• 0.5 head red oak leaf salad
• 150 ml light vinaigrette

Instructions

1. 1.

   Peel and finely chop the garlic, then mix with curry paste, tamarind pulp, sugar, and a generous pinch of salt.

2. 2.

   Rinse the quail inside and out, pat dry, and rub with the tamarind mixture. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to marinate.

3. 3.

   On the next day, wash the nectarines, halve them, and remove the pits.

4. 4.

   In a bowl, combine oil, curry powder, a pinch of salt, and pepper; toss the nectarine halves in this mixture.

5. 5.

   Clean, wash, and dry the lettuces.

6. 6.

   Preheat a charcoal grill and lightly oil the grate. Grill the quail over moderate heat, turning frequently, for about 12-15 minutes until cooked through. Wrap the quails in foil and let rest for ~5 minutes.

7. 7.

   Grill the nectarine halves cut side down until caramelized.

8. 8.

   Toss the lettuces with vinaigrette; plate them with the grilled nectarines and serve the quail on top.