Whitsunday quail

4 Servings

Ingredients

Quantity Ingredient
2 teaspoons Red chilli; finely chopped
1 teaspoon Green chilli; finely chopped
1 teaspoon Ginger; finely chopped
1 teaspoon Garlic; finely chopped
1 teaspoon Coriander root; finely chopd
3 teaspoons Hoisin sauce
3 teaspoons Light soy sauce
4 Quail; jointed - leave the skin on
2 Sticks lemon grass stem; crushed
1 tablespoon Coriander root
2 Red chillies; sliced
1 Piece galangal root
1 tablespoon Coriander leaves
200 millilitres Mirin
200 millilitres Rice wine vinegar
1 tablespoon Palm sugar
2 Capsicums; finely sliced
1 Cucumber; peeled, seeded & finely sliced
2 tablespoons Bok choy; sliced

Directions

FOR THE PICKLED VEGETABLES

"Hayman Island chef, Mark Patten, cooks up a storm with barbecued quail served with pickled vegetables." Mix all the marinade ingredients and stir in the quail pieces. Leave to marinate. When ready, barbecue the quail until cooked through.

TO MAKE THE PICKLED VEGETABLES: Mix all the pickling ingredients together and bring to the boil. Remove from the heat and add the vegetables - capsicum, cucumber and bok choy. Refrigerate for at least six hours.

SERVING SUGGESTION: Serve the hot barbecued quail with salad greens and pickled vegetables.

Ian Parmenter, "Consuming Passions" in association with Australian Broadcasting Corporation. Typed, but not tested, by Greg Mayman, March 1998 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 10, 98

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