Quail Breast Satay with Spicy Peanut Sauce

I have been making this recipe for years using lamb, chicken or beef – which all work very well and I do recommend - yet I am finally including this version with quail breast as it pays homage to the original recipe by Hugh Fearnley-Whittingstall, who uses Pheasant Breast. You can now find these beautifully prepared packets of quail breasts in good butcher shops and Harris Farm also stock them. They are ready to go, even-sized, and so tender and delicious, and quick to cook! I can marinade in advance, have the sauce ready to warm up again for serving, skewer an hour before - therefore this dish becomes a great one for a dinner party where prep is done and you can relax with a quick sear once everyone has settled down ready for entrée. 

Pictured: Quail Breast Satay

1 packet of prepared quail breasts – about 20 

bamboo skewers

Marinade- 

3cm piece of ginger, finely grated

1 fresh red or green chilli, finely chopped - to taste, and according to heat. To note there is chilli in the sauce as well so you can omit this here if you are looking for a mild heat

2 cloves garlic, crushed

½ small onion, grated

2 tsp coriander seed, crushed

2 tbsp dark soy sauce

1 tbsp brown sugar

Juice of half a lime

Peanut Sauce -

1 tbsp peanut or sunflower oil

1 medium onion, finely chopped

2 cloves garlic, crushed

1 fresh red or green chilli, finely chopped (can substitute chilli sauce from a bottle to taste)

2-3 tbsp dark soy sauce

1 tbsp brown sugar

125g crunchy peanut butter

Juice of ½-1 lime

Water for consistency

Peanut Sauce- 

In a small frypan, gently fry the onion and garlic in the oil until soft and lightly browned. Add the rest of the ingredients and mix well. Bring to a bubble and thicken in the pan. Taste, and adjust by adding more lime juice, chilli or soy, according to your preference - personally I don’t like too much lime so I add this carefully and I like to add fresh chillies on the side for those who like it with some real heat. If you find the chillies are too mild some chilli flakes infuse a bit more heat in well at this point. Add a little water to achieve a smooth pouring consistency – you can make this in advance and fridge it at this point for up to a wekk, warm it up when serving and you may need to add more water at that stage too.

Quail Satay-  

Mix all the ingredients for the marinade together in a large bowl, add the quail breasts, and leave in the fridge for at least two hours. 

Soak the bamboo skewers in cold water for at least half an hour so they do not burn once they hit the pan on the high heat. I like to have a few small skewers with 2 or 3 quail breasts on each skewer. 

Cook on a lightly oiled heavy griddle pan or hotplate - or a barbecue if possible - turning regularly, until nicely browned, about 5  minutes. 

Serve with peanut sauce and a fresh green salad with boiled rice if you want to turn it from a starter into a supper.

Serves 4

Pictured: Spicy Peanut Sauce