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JORMAN
Piripiri quail with pickled cauliflower
Quails from the barbecue with a piripiri marinade and pickled cauliflower.
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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
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Bring the water with the sugar in a large pan for the brine and stir until the sugar is dissolved.
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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.
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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.
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Put the cauliflower, onion, pepper rings, garlic and the coriander seeds in the jar. Pour the brine over it.
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Close the pot well and leave in the fridge for at least 24 hours.
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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.
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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.
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Squeeze the lemon and add the juice.
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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.
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Halve the quail lengthwise, rub well with ⅔ of the marinade and leave to marinate in the refrigerator for 2 hours.
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Keep the rest of the marinade in a well-sealed container until used in the refrigerator.
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Prepare the barbecue with lid, braai or ceramic barbecue for direct grilling.
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Heat the barbecue until a temperature of approx. 160 ° C is reached just above the grate.
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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.
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Nutrition
515Calories
Sodium10% DV240mg
Fat49% DV32g
Protein52% DV26g
Carbs9% DV27g
Fiber24% DV6g
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