I'm so glad that the thyme in my backyard has so far survived my black thumb. Despite the demise of its former neighbours - chilli, basil, coriander and parsley - it is still (miraculously) blooming. So, when I was planning lunch for my close friends one day, it was easy to decide on this dish.
Roast Quails with Thyme and Lemon
6 x quails
1 bunch x thyme (bruised)
1 x lemon (zest only)
4 cloves x garlic (grated)
salt and pepper
1. Clean and butterfly quails. Marinate with thyme, lemon zest, garlic, olive oil (for crispy skin), salt and pepper. Leave overnight.
2. Pre-heat oven to about 180 degree celcius.
3. Sear quails in a pan until golden brown, about 3 minutes on each side.
4. Place quails in the oven, skin side up, for about 20 minutes.
5. Serve on a bed of blanched asparagus.
I'm a bad recipe writer, I know. But good luck anyway!