Marinated quail in honey (chim cut uop voi mat ong)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Coriander seeds -- lightly |
| Crushed | ||
| 2 | tablespoons | Clear honey |
| 2 | Onions -- sliced | |
| 1¼ | cup | Dry cider |
| 1¼ | cup | Chili vinegar |
| 8 | Quails | |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Vegetable oil |
| Salt and freshly ground | ||
| Black pepper | ||
| Chopped parsley -- for | ||
| Garnish | ||
Directions
1. Mix the coriander, honey, onion, cider, and vinegar in a large bowl (not a metal one). Add the quails and marinate overnight. 2.
Preheat the oven to 350°. Drain and reserve the marinade. Dry the quails with paper towels. Heat the butter and oil in a large casserole. Add the quails, 4 at a time, seasoning them with salt and black pepper. Brown on both sides. 3. Put all the birds in the casserole and pour the marinade over them. Cover and cook in the oven for 40-45 minutes, basting occasionally, or until tender. Garnish with choppedparsley to serve.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books