Filter
Reset
Sort ByRelevance
JORMAN
Piripiri quail with pickled cauliflower
Quails from the barbecue with a piripiri marinade and pickled cauliflower.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 400 ml tap water
- 250 g granulated sugar
- 400 ml white vinegar
- 1 el turmeric
- 1 baking flour
- 1 white onions
- 75 g fresh pepper mix
- 7 toe garlic
- 1 el coriander seed
- 1 tl chicken broth powder
- 50 ml traditional olive oil
- 1 tl sweet smoked paprika
- 1 tl chiliflakes
- 1 lemon
- 10 g fresh basil
- 10 g fresh oregano
- 150 ml coconut milk
- 4 frozen Taste of the World quail thawed
Kitchen Stuff
Directions
-
Bring the water with the sugar in a large pan for the brine and stir until the sugar is dissolved.
-
Stir in the vinegar and turmeric and leave to cool for 30 minutes. Meanwhile, divide the cauliflower into small florets, cook for 3 minutes and drain.
-
Cut the onion into half rings, a pepper of your choice from the fresh pepper mix in rings and the peeled garlic cloves into pieces.
-
Put the cauliflower, onion, pepper rings, garlic and the coriander seeds in the jar. Pour the brine over it.
-
Close the pot well and leave in the fridge for at least 24 hours.
-
Cut the rest of the white onion. Cut the stalk of 4 peppers of your choice from the fresh pepper mix and cut the peppers into pieces.
-
For the piripiri marinade, put the chicken broth powder, olive oil, paprika, chiliflakes, chopped onion, pepper pieces and the rest of the garlic in a tall cup.
-
Squeeze the lemon and add the juice.
-
Remove the leaves of basil and oregano from the twigs and add together with the coconut milk. Puree with the hand blender to a smooth mass.
-
Halve the quail lengthwise, rub well with ⅔ of the marinade and leave to marinate in the refrigerator for 2 hours.
-
Keep the rest of the marinade in a well-sealed container until used in the refrigerator.
-
Prepare the barbecue with lid, braai or ceramic barbecue for direct grilling.
-
Heat the barbecue until a temperature of approx. 160 ° C is reached just above the grate.
-
Grill the quails in 15-20 min. Until golden brown and done. Times regularly. Serve the rest of the marinade as a sauce and serve with cauliflower.
Blogs that might be interesting
-
30 minMain dishfast cooking brown rice, onion, zucchini, turkey fillet,tikka masala with turkey
-
25 minMain dishbutterfly macaroni, cucumber, Salad Dressing, onion, olive oil, tomato paste, ham cubes, ground cheese,butterfly macaroni with ham and cheese
-
55 minMain dishgarlic, vine tomato, fresh basil, fresh flat parsley, eggplant, sun-ripened Taggia olives, traditional olive oil, medium sized egg, Pecorino Romano, bread-crumbs, capers,stuffed aubergine
-
30 minMain dishfennel bulb, traditional olive oil, chicken fillet fumé, fresh tortelloni con formaggio e noci, Parmigiano Reggiano, medium oranges, orange liqueur, tarragon vinegar, cress,pasta salad with chicken and fennel
Nutrition
515Calories
Sodium10% DV240mg
Fat49% DV32g
Protein52% DV26g
Carbs9% DV27g
Fiber24% DV6g
Loved it