An epic road trip led to the 75 meals and 70 condiments in this great little cookbook.
Make the Jerk Marinade
Crush the allspice and peppercorns and blitz to a paste with the rest of the marinade ingredients. Set aside a teaspoon of the paste for the jerk glaze, then rub the rest of the paste into the quails and marinate for 4 hours, or overnight in the refrigerator.
Make the Jerk Glaze
Combine the honey and sugar in a pan and cook until it has the consistency of syrup. Add the garlic and the jerk marinade and remove from the heat.
Make the Mango Salsa
Mix all the ingredients together and store in the fridge until needed. Makes 1 cup.
Make the Scallion Crema
Clean the spring onions and trim the root and tips. Use a griddle pan, or better still a barbecue, and get it nice and hot. If using a griddle pan, wipe the surface with some plain cooking oil (rapeseed works well), and place the spring onions on a medium to high heat. Let the onions sit so that they get nicely blackened, turning them from time to time.
Once the onions are ready, blitz them with the crema or sour cream and you’ll have a lovely complement to some of our more savory tacos, such as the short-rib or the mushroom. Makes 1 cup
Make the Quail
When you’re ready to cook, preheat your oven to 200ºC (400ºF / Gas 6). Heat a slick of olive oil in an ovenproof frying pan, add the quails and sear until browned on all sides, about 5 minutes. Brush the quails with some of the glaze and continue to cook for another 3 minutes, then place in the oven to finish for 5 minutes.
When you’re ready to serve, arrange the quails on a serving board and loosely drizzle some more glaze on them, followed by 1 tablespoon of the mango salsa per bird. Serve with tortillas and burnt spring onions (scallion crema).
About this recipe
Recipe from breddos Tacos by Nud Dudhia and Chris Whitney, Quadrille Publishing, 2017. Photo: Kris Kirkham. Buy breddos Tacos at Amazon.
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