Had a very relaxing lunch at home yesterday. The menu was:
Marinated BBQ Quail, Pan Fried Red Snapper on a bed of Runnerbean Stew, Roast Chat Potatoes with Olives and Capers, followed by Passionfruit Souffle with Passionfruit Icecream.
I cut the Quails in half, and marinated overnight in chopped Garlic, Extra Virgin Olive Oil, Fresh chopped Oregano, Fresh chopped Italian Parsley, 1 sliced fresh Chilli, Lemon Juice and freshly cracked Sea Salt and Black Pepper.
I made the Runnerbean Stew that morning. Very simple really. It's originally a recipe I saw of Jamie Oliver's and I have cooked it several times, sometimes with Chicken. Basically Anchovy Fillets and their oil, Chilli, Garlic, Fresh Rosemary, Oregano and Flat Leaf Parsley, Beans that have been put through a 'beaner' (gives you lovely strips without the 'side seam'), a large jar of Passata (Tomato Puree) and Salt and Pepper. Just simmer till the beans are tender, and squeeze over the juice of one lemon.
I always pre-chop everything so I can spend time with my guests, so I had prepared a bowl of Basil Leaves and the Gremolata (finely chopped Garlic with salt, Italian Parsley and finely grated Lemon Zest) (both ready to scatter over the finished fish dish). I also pre chopped some extra Italian Parsley to scatter over the Potato Bake.