Blackened Quail with Corn and Wild Rice Salad

Gotta love technology, to be specific smart phone applications. I had a different meal planned for last night’s dinner but ended up making this beautiful quail dish. The main ingredient, quail breasts for the original planned meal were out of stock but they have whole quail so what to do? Well, I was thankful I have a recipe application ( on my phone, which I recently downloaded. So handy having it. Just searched quail recipe and yes, found this one which we really enjoyed last night.Sprinkled with paprika mixture, drizzled with little oil and then roasted, these quails were smoky good with very crispy skin.Ingredients

  • 1 tbs smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme (I added a couple of fresh sprigs only because I have them)
  • 1/2 tsp finely ground white pepper
  • 1/2 tsp ground fennel
  • 1 tsp sea salt flakes
  • 4 large quails
  • 2 tbs extra virgin olive oil
  • 1 cup (200g) wild rice (see note)
  • 1 corn cob, husk and silks removed
  • 1 red capsicum, halved, seeded, finely chopped
  • 1 ripe tomato, finely chopped
  • 1 ripe avocado, halved, stoned, peeled, finely chopped
  • 2 tbs lemon juice


1.   Preheat oven to 200°C. Combine the paprika, oregano, thyme, pepper, fennel and salt in a small bowl. Cut each quail in half. Rinse the cavity of each quail in cold water and pat dry with paper towel. Sprinkle each quail with the paprika mixture and place in a roasting pan. Drizzle with half the oil and roast in preheated oven for 20-25 minutes or until golden and cooked through.2.   Meanwhile, cook rice in a large saucepan of salted boiling water for 20 minutes or until tender. Add the corn and cook for a further 2 minutes or until tender. Refresh under cold running water. Drain well.3.   Combine the rice mixture, capsicum, tomato, avocado, lemon juice and remaining oil in a large bowl. Taste and season with salt and pepper. 4.   Spoon corn and wild rice salad evenly among serving plates. Top with quail and serve immediately.This rustic dish is simple and quick to make. I really enjoyed the nutty texture and lemon-y flavour of the salad and really was a good complement to the roasted quail.

This entry was published on May 2, 2012 at 6:09 pm. It’s filed under cooking, food, Quick Meals, recipes and tagged , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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