"You can buy quail breasts at some good-quality butchers and they are worth seeking out, being so much more convenient than boning them out yourself! My rule for this dish is that you must make it with two chillies so it is nice and spicy. The ‘butter' is actually made of yoghurt, which always helps to cool things down." - Ian Thorpe.
4 garlic cloves, crushed
2 long red chillies, finely chopped
1 Tbs olive oil
1 Tbs soy sauce
1 tsp cayenne pepper
1/2 tsp ground cinnamon
1/2 tsp ground cloves
16 (600 g) quail breasts, skin on
4 shallots, roughly chopped
1/4 cup flat-leaf parsley leaves
2 Tbs natural yoghurt
1 Tbs lemon juice
Combine the garlic, chilli, oil, soy sauce and spices in a large bowl and mix together. Stir in the quail breasts, coating them well and marinate in the refrigerator overnight.
Put the ingredients for the shallot butter in a food processor and blend until smooth. Transfer to a bowl and refrigerate until ready to use.
Preheat an oven grill to medium. Place the quail breasts, skin-side up, on an oven tray and grill for 5–6 minutes, until golden brown.
Serve topped with the shallot ‘butter’.