Barbecued Quail with Monkey Nut Chutney Mango, Fresh Herb and Couscous Salad
ingredients
400g Quail Breast Fillets
4 tbsp Bitton Monkey Nut Chutney
2 tbsp olive oil
2 large ripe mangoes
1 cup couscous
1 cup boiling water
1/4 cup chives, cut into 2cm lengths
1/2 cup flat leaf parsley, leaves only
1/2 cup basil, leaves only, torn in half
1/2 cup coriander, leaves only
1/4 cup mint, leaves only, torn in half
3 tbsp Bitton Gourmet Lemon Dressing
Sea salt and freshly ground black pepper
method
For the quail:
Place the Quail Breast Fillets into a large ceramic bowl and add the Bitton Gourmet Monkey Nut Chutney and 2 tbsp of olive oil. Mix well to coat all the meat. Marinate for 30 minutes.
Meanwhile, remove the cheeks from the mangoes and carefully tear away the skin (you can use the rim of a wine glass to do this perfectly every time). Set aside.
To prepare the salad:
Place the couscous into a large bowl and pour boiling water over; cover with plastic wrap and leave for 5 mins. Remove wrap, fork through the grains to separate and allow to cool. When cool, add the chives, parsley, basil, coriander, mint and dressing, tossing gently to combine. Season to taste.
Pre-heat the barbecue, then place the Quail Breast Fillets and mango cheeks onto barbecue grill and cook for about 5 minutes. Turn and cook for a further 3 minutes.
To serve, place a Quail Breast Fillet on each plate with a cheek of mango and some couscous salad. Serve immediately.
Recipe by David Bitton
