Asian Honey & Garlic Quail
Quail is a delicate dark meat, akin to duck. And the bird, although small, packs a lot of protein and is very versatile. This Asian honey & garlic quails are done in the oven and really compliment the dark meat.
Marinate the quail
Marinating is the best way to get the flavour into all the nooks of this small bird. Cut the birds into two down the breastbone – so that the pieces are more manageable. We prefer to marinate overnight in a plastic bag, turned regularly, to ensure good coverage.
Baste the quail & oven cook
Keep that marinade doing its work by continually basting with the marinade juices and butter added to oven tray. The liquid will help cook the vegetables, and help ensure your honey & garlic quail is moist.
Asian Honey & Garlic Quail
Course: Dinner4
servings20
minutes25
minutesIngredients
4 quails (1 per person)
2 cloves of garlic (finely chopped)
2 tablespoons of honey
1 inch of fresh ginger (finely chopped)
2 tablespoons of soy sauce
1-2 chillies (chopped)
1-2 tablespoons of brown sugar
cracked pepper
a pinch of garlic & celery salt
2 tablespoons of olive oil
2 tablespoons of butter
Directions
- Mix all the ingredients together (except the quails), and stir until the sugar is dissolved.
- Half your quails and place in a large plastic bag or flat dish along with the marinating liquid – cover and refrigerate for at least 2 hours or overnight if possible
- Pre-heat the oven to 180c, and layer some diced onions, green peppers and carrots on an oven tray.
- Bake the quails on top of the layer of vegetables for 25 minutes or until browned and cooked through. Baste with leftover marinade and butter in the oven tray every 8-10 mins.
Notes
- Contact JP direct to source your quails!
Poussin Chicken
A choice of delicious marinades, Lemon & Herb, Traditional Portuguese plain or peri peri
