Chargrilled Pomegranate Quails with Rose Yoghurt
There aren’t too many places you can buy fresh fresh quails!
Meat at Billy’s now stocks fresh Brisbane Valley Quail.
These fresh, local quails are delivered weekly to our stores and they’re now also available to order online for home delivery and click & collect.
Recipe and images courtesy of Alana Lowes.
Makes: 6 | Prep Time: 10 mins | Cook Time: 10-15 mins
6 x fresh quails, butterflied
¼ cup pomegranate molasses*
juice of half an orange
1 tbsp olive oil
4 sprigs of fresh thyme, leaves picked
1 tsp salt
1 tsp cracked pepper
¾ cup natural yoghurt
1 tbsp rose water*
2 tbsp dried rose petals, crushed*
2 tbsp lemon juice
pomegranate seeds and extra dried rose petals to serve *
Salt to taste
*Available at Rosalie Gourmet Market – 164 Baroona Road, Paddington (07) 3876 6222 (across from Meat at Billy’s Rosalie)
To marinate the quail, mix together the pomegranate molasses, orange juice, olive oil, thyme, salt and pepper. Pour over the quail and toss to coat. Place in fridge for 15-30 mins.
For the rose yoghurt, soak the dried rose petals in the lemon juice. Set aside for 5 mins to steep the colour and flavour from the petals. Mix in the yoghurt, rose water and add salt to taste.
Preheat the barbecue grill to medium heat. Place the quails skin side down (retain marinade for basting) and char grill until the skin is golden with the char grill scorch marks, approximately 5-7 mins. Turn quails, baste with remaining marinade and place the barbecue hood down. Continue to cook for a further 7-10 mins or until the quail is just cooked through – it is fine to be slightly pink on the bone.
Serve with the rose yoghurt and scatter with pomegranate seeds and dried rose petals.