Quail with roasted pumpkin and chimichurri
Sunday 17 October 2010
The sweet, slightly caramel flavour of the roasted squash works well alongside the sticky succulence of the birds, while the chimichurri adds just a little kick.
Chimichurri is actually an Argentinian marinade for beef, but I like to spoon it over all sorts of things. It is best made on the day of using, so that its vibrant taste remains strong and clear.
1 orange-fleshed squash
A drizzle of olive oil
1 dried red chilli, crumbled
1 tbsp oregano, leaves only
Heat the oven to 180C/350F/Gas4. Slice the squash in half and scoop out the seeds, then slice into half-inch slices. Place in a bowl and pour over the olive oil. Crumble over the chilli and add the salt and oregano. Toss together well, then arrange in a roasting tin and roast for 30 minutes – turning once during the cooking time to prevent the squash from sticking to the base and burning.
For the chimichurri
1 clove of garlic, crushed
1 tbsp sweet paprika
2 tbsp red wine vinegar
1 red chilli, as finely chopped as possible
1 small bunch of oregano
1 small bunch of thyme
1 small bunch flat leaf parsley
1 tsp sea salt
200ml/7fl oz olive oil
While the squash is roasting, make the sauce. Place the paprika, garlic, chilli and vinegar in a bowl. Pound the herbs together in a pestle and mortar until broken and bruised, then add the salt and olive oil. Stir everything together well, and set aside.
Arrange the warm squash onto a plate and lay the quail on top. Lastly, spoon over the chimichurri and serve.
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