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Tamarind Grilled Quail W/ Purslane, Tomato And Sumac Salad

A home-style Tamarind Grilled Quail W/ Purslane, Tomato And Sumac Salad made with Garlic Minced, Olive Oil, Sugar, Asian Fish Sauce, and Water. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tsp
• 1 tbsp
• 3 tbsp
• 2 tbsp
• 1/2 cup
• 2 tbsp
• 1/2 cup
• 1 cup
• 1 1/2 cup
• 2 tbsp
• 3 tbsp
• 3 tbsp

Method (preview)

1. 1

   Split the quail, carefully remove the back and rib bones and brush with tamarind glaze.

2. 2

   Grill the quail over a medium-hot fire 4 to 5 minutes, skin side down.

3. 3

   Turn and grill another 2 to 3 minutes, taking care not to= overcook.

4. 4

   Place purslane salad attractively on plates. Place grilled quail on top and garnish with mint sprigs, arugula and flower petals.

5. 5

   In a small skillet over medium heat, saute the garlic, shallots and ginger in olive oil until tender but not brown.

6. 6

   Stir the sugar, fish sauce, water, tamarind concentrate and the lime juice together until well combined.

7. 7

   Add to the garlic mixture and reduce over high heat by one-third or until slightly thickened.

8. 8

   Remove from the heat and let cool.

9. 9

   Store covered in the refrigerator for up to 2 weeks.

10. 10

    Wash the purslane and discard any tough stems or damaged leaves.

11. 11

    Chop the onion and bell pepper and rinse in cold water.

12. 12

    Place the onions and peppers in a bowl along with the purslane leaves, tomatoes, sumac, chile, lemon juice and olive oil.

13. 13

    Gently mix and season with salt and pepper and garnish with roasted beets.