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Luke Mangan's chargrilled quail with zucchini, basil and pinenuts
ingredients
4 whole quails, boned
lemon peel
thyme stalks
olive oil
2 medium zucchini, grated
2 tablespoons currants, soaked in port
2 tablespoons roasted pinenuts
6 basil leaves, julienned
2 teaspoons butter
Salt
Pepper
method
Marinate quail in a mixture of lemon peel, thyme and olive oil, preferably a couple of hours in advance.
Heat char-grill or barbecue until very hot, quickly cris-cross quail on both sides and then rest, covered loosely in foil, in a warm place.
Heat a small saucepan, when hot add a little olive oil and then the butter. Add zucchini, quickly stir with tongs, and then add the currants, pinenuts, and basil. Take the pan off the heat and season to taste.
Reheat quail until the desired stage.
Cut the quail in half, place zucchini mix on top and drizzle around the plate with olive oil.
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