grilled quail
Sticky, crisp skin and juicy flesh. Don't even think about trying to eat these with a knife and fork.
serves one
2 quail
a slice of butter
1 garlic clove, crushed
1 tsp dried sage
1tsp finely chopped rosemary
3 tbsps madeira or marsala
1 tbsp redcurrant jelly
salt + black pepper
Cut along the backbone of each quail and open them out to flatten them - this is spatchcocking. Place them in a small container.
Melt the butter in a small pan and gently fry the garlic and herbs for a minute or two. Add the madeira and jelly and plenty of salt and pepper. Boil for a minute or two, to reduce a little. Pour over the birds. Leave for a few hours, turning the quail occasionally.
Pre-heat your grill to about three-quarters high heat. Place the quail in a small roasting tin, breast-sides down, spoon over half of the marinade left in the container and place under the grill, about 100ml beneath. After about 5 minutes, turn the birds over and pour on the remainder of the marinade. Keep turning and basting until the birds are done. It's difficult to give accurate timings, but (with my grill) mine were done after about 20 minutes.
serves one
2 quail
a slice of butter
1 garlic clove, crushed
1 tsp dried sage
1tsp finely chopped rosemary
3 tbsps madeira or marsala
1 tbsp redcurrant jelly
salt + black pepper
Cut along the backbone of each quail and open them out to flatten them - this is spatchcocking. Place them in a small container.
Melt the butter in a small pan and gently fry the garlic and herbs for a minute or two. Add the madeira and jelly and plenty of salt and pepper. Boil for a minute or two, to reduce a little. Pour over the birds. Leave for a few hours, turning the quail occasionally.
Pre-heat your grill to about three-quarters high heat. Place the quail in a small roasting tin, breast-sides down, spoon over half of the marinade left in the container and place under the grill, about 100ml beneath. After about 5 minutes, turn the birds over and pour on the remainder of the marinade. Keep turning and basting until the birds are done. It's difficult to give accurate timings, but (with my grill) mine were done after about 20 minutes.