Deviled barbecued quail
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Dressed quail split in half |
| ½ | cup | Light soy sauce |
| 2 | tablespoons | Honey |
| 3 | eaches | Or 4 spring onions, chopped |
| 2 | eaches | Cloves garlic, peeled and chopped |
| 1 | medium | Sized piece root ginger, peeled and chopped |
| ½ | teaspoon | Five spice powder |
| ½ | cup | Vegetable oil |
| 1 | tablespoon | Walnut oil |
| ½ | cup | Craigmoor Rummy Port |
Directions
SOURCE: AUSTRALIAN VOGUE WIN
MARINADE
To make the marinade: mix the soy sauce and honey together and add spring onions, garlic and ginger. Combine all other ingredients and mix together well. Use marinade with all types of white meat. If you are cooking whole pieces of meat, the skin should be pierced before covering the meat with the marinade. To be effective, marinate meats for at least 3 to 4 hours. Dry meats with a paper towel when taken from the marinade. Put on an oiled and heated barbecue to cook and baste with the marinade during cooking. To cook the quail: place in a shallow casserole and cover with the marinade. Cover and leave for at least 4 hours. Strain liquids from the quail and set aside.
Barbecue quail, turning them fre- quently and basting them often.
The quail will be very tender and well browned when barbecued in this way. Serve with caramelised oranges. Jocelyn van Heyst. Bon-Appetit, Exec.Chef. Magnus Johansson
Submitted By SHERREE JOHANSSON On 09-28-94