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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I thought this one up on holidays when we were able to buy a pack of 4 big plump quail-one of my favourite birds. Ingredients:
4 quail, backbones removed to butterfly |
2 tablespoons pomegranate molasses |
1 tablespoon orange marmalade |
1 lime, juice and zest of |
2 cloves garlic, crushed |
salt & freshly ground black pepper |
Directions:
1. Marinate quail in remaining ingredients 2 hours.
2. Heat oven and tray to 220c.
3. Remove quail from marinade, strain and reserve.
4. Place quail skin-side down on heated tray and cook for 10 minutes.
5. Turn and cook a further 5 minutes (or until cooked to your liking) to crisp and brown skin.
6. Meanwhile heat marinade to boiling and cook on a low heat to reduce by half.
7. Serve quail with a little of the syrup spooned over.
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