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How to make Blackened quail with corn and wild rice salad

Yield = 4
Prep time: 0:30
Cook time: 0:22
Total time: 0:52

Ingredients

  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon finely ground white pepper
  • 1/2 teaspoon ground fennel
  • 1 teaspoon sea salt flakes
  • 4 large quails
  • 2 tablespoons extra virgin olive oil
  • 1 cup (200g) wild rice (see note)
  • 1 corn cob, husk and silks removed
  • 1 red capsicum, halved, seeded, finely chopped
  • 1 ripe tomato, finely chopped
  • 1 ripe avocado, halved, stoned, peeled, finely chopped
  • 2 tablespoons lemon juice

Method

  • Step 1 Preheat oven to 200°C. Combine the paprika, oregano, thyme, pepper, fennel and salt in a small bowl. Use a large, sharp knife to cut each quail in half. Rinse the cavity of each quail in cold water and pat dry with paper towel. Sprinkle each quail with the paprika mixture and place in a roasting pan. Drizzle with half the oil and roast in preheated oven for 20 minutes or until golden and cooked through.
  • Step 2 Meanwhile, cook rice in a large saucepan of salted boiling water for 20 minutes or until tender. Add the corn and cook for a further 2 minutes or until tender. Refresh under cold running water. Drain well.
  • Step 3 Combine the rice mixture, capsicum, tomato, avocado, lemon juice and remaining oil in a large bowl. Taste and season with salt and pepper. Spoon evenly among serving plates. Top with quail and serve immediately.