Prep 20 mins
Cook 10 mins
Russell found this recipe for quail in a Melbourne newspaper and plans to cook it for me soon (if I have my way!) The recipe suggests it serves 4 for a main course or 8 as an appetiser.
- 8 quail, split and backbone removed
- 2 liters chicken stock
- 8 fresh thyme sprigs
- 8 rosemary sprigs
- 2 limes, zest of
- olive oil
- sea salt
- fresh ground black pepper
- 6 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon grainy mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon sesame oil
- Bring the chicken stock to the boil.
- Clean the quail, and pat dry.
- Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
- Drain and dry the quail and stuff with the herbs and lime zest.
- Brush with oil and season well.
- Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
- Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
- DRESSING: Whisk all the ingredients together.
This was wonderful, the cooking method for the quail helped bring out the flavours and the dressing was simple yet spectacular and really set it all off. I cooked on a BBQ with the hood down to let it cook through and used a few toothpicks to keep the quail together because otherwise I could see it falling apart a bit while turning. It's a bit tricky to get the temperature right on a BBQ but it would also come out great in an oven placed towards the top for good browning for anyone put off by using a BBQ.
YUM! I used just the dressing on the quail & served it with asian greens & rice, but as the name suggests it would be PERFECT on the BBQ! Very tasty, but still light, and sooooo easy to make....
I loved this! So easy to make, the flavors blend nicely without overpowering the delicate quail. YUM!