Recipe by Thulisa Martins
Butterfly quail with garlic and tarragon butter and glazed carrots
- 30ml (2 tbsp) olive oil
- 20ml (4 tsp) fresh tarragon, chopped
- 6 quails, butterflied and skewered
- salt and freshly ground black pepper, to taste
- 50g butter, softened
- 4 garlic cloves, peeled and crushed
- Glazed carrots
- 500g carrots, peeled and thinly sliced
- 200ml water
- 60g butter, softened
- 30ml (2 tbsp) sugar
- 10ml (2 tsp) lemon juice
For the quails, mix together the olive oil and 10ml (2 tsp) tarragon. Rub the mixture onto the quails, season and allow them to marinate, 10 minutes. Grill the quails in a griddle pan over high heat until golden brown, about 10 minutes each side.
Mix together the softened butter, the remaining tarragon and garlic. In a large saucepan over medium heat, melt the butter mixture, add the quails and toss until fully coated.
For the glazed carrots, add the water to a saucepan over high heat and briefly boil the carrots until soft but still firm, about 8 minutes. Strain.
Melt the butter in a separate saucepan over low heat. Add the sugar and stir until dissolved, about 10 minutes. Add the lemon juice and the carrots and cook, while stirring, until a syrupy consistency is reached.
Serve the skewered quails warm with a side of glazed carrots.