For the quail with bois boudran

4 quails, legs removed

125ml/4¼fl oz olive oil

120g/4¼oz tomato ketchup

10ml/½fl oz Worcestershire sauce

dash Tabasco sauce

2 tsp Dijon mustard

¼ bunch chives, finely chopped

¼ bunch basil, finely chopped

For the potato salad

500g/1lb 1oz Jersey royal potatoes

200ml/7¼fl oz olive oil

2 lemons, juice and zest

4 sprigs fresh basil


For the quail with bois boudran, cut the breasts off the quails, keeping the wing bone attached.

Heat a griddle pan until hot and fry the quail breasts for 2-3 minutes on each side, or until cooked to your liking.

Mix the remaining ingredients in a bowl until well combined and add the cooked quail. Stir until well combined.

For the potato salad, boil the potatoes in a pan of boiling salted water for 5-8 minutes, or until tender. Drain.

Mix the potatoes, olive oil, lemon juice and zest and basil in a bowl. Season, to taste, with salt and freshly ground black pepper.

To serve, place two quail breasts onto of four serving plates. Spoon plenty of sauce on top and some potato salad alongside.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Quail with bois boudran
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