Devilled Quail with Watercress
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Ingredients
- 8 quail
- 1 tbsp english mustard
- 1 tbsp worcestershire sauce
- 0.5 tsp cayenne pepper
- 20 g butter
- 40 g watercress
Nutrition (per serving)
- Calories
- 501 kcal
- Protein
- 48.6 g
- Carbohydrate
- 1.5 g
- of which sugars
- 0.9 g
- Fat
- 33.4 g
- of which saturates
- 11.1 g
- Fibre
- 0.3 g
- Salt
- 0.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the english mustard, worcestershire sauce and cayenne pepper with the melted butter to make a devilled paste.
- 2
Brush the mixture all over the spatchcocked quail.
- 3
Grill the quail for 5-6 minutes on each side until the skin is golden and the juices run clear with no pink remaining.
- 4
Rest for 2 minutes.
- 5
Scatter the watercress on plates.
- 6
Top with the devilled quail and serve.
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