Rescu. is bringing you weekly video recipe round-ups to ensure your weekend is filled with the most delicious meals and tasty treats week after week.
This week, we’ve got your weekend sorted with 3 BBQ dishes that are perfect in the warmer weather. These tasty recipes are delicious and easy to make at home. They will leave you feeling satisfied after a summer’s day paired with a lovely glass (or bottle!) of wine.
Click below to watch 3 video recipes from some of our favourite chefs. From Juicy BBQ Chicken to Homemade Sausages and Thai-Spiced Baby Back Ribs, there are so many options to choose from, so why not all!
Did you miss a recipe round up? These 3 nutty desserts are a must try!
Juicy BBQ Chicken
Homemade Sausages
Via Gordon Ramsay’s The F Word
Thai-Spiced Baby Back Ribs
Via Martha Stewart
Quail with zucchini, basil, pine nuts and currants
Serves 4 (as an entrée)
Ingredients
4 quails, (boned, but leaving on wings and drumsticks)
½ bunch (30g) thyme zest of 1 lemon extra virgin olive oil 50g butter 4 small zucchini 4 tbsp currants, soaked in port for at least 30 minutes ½ bunch basil 2 tbsp pine nuts sea salt and freshly ground black pepper extra virgin olive oil, to drizzle
Method
Rub quail with a mixture of thyme, lemon zest and enough olive oil to ensure the Marinade coats the birds.
Leave to rest for at least 1 hour in the fridge.
Grate zucchini.
Melt butter in a pan and cook zucchini gently until softened. Add currants, the torn leaves of two-thirds of the basil (reserve rest for garnish) and the pine nuts. Season.
Drain most of the oil from quail.
Heat a pan until very hot and fry quails for 2-3 minutes on each side, then set birds aside to rest for 3 minutes.
To Serve: Place a mound of zucchini mixture on each plate, cut quail into quarters and sit the pieces on top. Garnish with extra basil and drizzle with olive oil.
Notes: Quail is a tasty bird but it is important not to overcook it, or it will be tough. Instead of frying, try grilling the quail on the barbecue, or use a hot plate on the barbecue. You can also bake them in a very hot oven.
Recipe by Luke Mangan