Paperbark quail with mountain pepper
Get some Aussie flavours into these parcels of paperbark quail.
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. Using your finger, gently separate the skin from the breast on each quail. Set aside.
  2. Place the butter onto a small plate, top it with the salt, mountain pepper and bush tomato. Mash with a fork to combine. Take the butter mixture and spread it over the quail breasts beneath the skin.
  3. Preheat the barbecue on a low flame.
  4. Tie the legs of each quail with natural twine, then fill the cavity with the fresh peas. Lay the drained and dried paperbark onto a work surface. Cut the tops off the carrots and lay half of the leaves along the centre of the paperbark. Place the carrots on top, then arrange the quails over the top again. Drizzle the quails with the oil and generously season with salt, black pepper, bush tomato and mountain pepper. Lay the remaining carrot leaves on top, then bundle the paperbark tightly around the quails. Tie with twine, making sure the ends are tucked in and the parcel is fully enclosed.
  5. Drizzle a little water over both sides of the parcel then lay it on the preheated barbecue plate. Put the lid down and cook on one side for 25 minutes, then turn and cook for another 25 minutes. Serve immediately.