BBQ Quail with Honey-mustard Dressing |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
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:
1. Bring the chicken stock to the boil.
2. Clean the quail, and pat dry.
3. Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
4. Drain and dry the quail and stuff with the herbs and lime zest.
5. Brush with oil and season well.
6. Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
7. Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
8. DRESSING: Whisk all the ingredients together.
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