Recipe by JustJanS
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.
Top Review by Peter J
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.
- 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
Directions See How It's Made
- 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.