- 1 quail
- Pinch chilli flakes
- 2 tbsp. soy sauce
- 1 clove garlic, crushed
- 1 tbsp. honey
- 1 lime, juice only
- Vegetable oil
- FOR PARSNIP CHIPS
- 1 parsnip, peeled and cut into wedges
- Handful fresh, soft mixed salad leaves, to serve
Third-fill a deep-sided pan with the vegetable oil.
Using sharp scissors cut down the quail along both sides of the backbone and discard the bone.
Snip the wishbone in half, and then open and snip out the ribs. Turn over, then press down firmly on the breastbone with the heel of your hand to flatten out. Trim off any excess skin.
Thread 2 wooden skewers crosswise through the bird to hold it flat in position. Each skewer should pass through a wing and out through the leg on the opposite side.
Mix the chilli flakes, soy sauce, garlic, honey and lime juice together in a bowl.
Marinate the spatchcock quail for ten minutes (or up to 1 hour if time allows).
Heat a large frying pan until hot. Pan-fry the quail for up to 10 minutes, turning with tongs halfway or until cooked through with crisp, golden skin.
Meanwhile, deep-fry the parsnip wedges for 3-4 minutes or until golden brown.
Remove with a slotted spoon and drain on kitchen paper.
Serve the parsnip crisps on a bed of mixed salad leaves, and the quail alongside.
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