November 29, 2011
Sticky Roast Quail
Its game season; my local butcher is crammed with pheasant, venison, boar sausages, woodcock and more. I should really return with my camera. A small purchase though of four little quail. Freshly plucked and locally reared and shot apparently, although I didn’t think to ask exactly where.
Recipe is a simple one, a take on a Nigel Slater, Hot and Sticky Roast Quail. A recipe that takes minutes to prepare and 25 or so to cook. Serve with rice and prepare to get your fingers sticky. Really sticky.
Recipe: Sticky Roast Quail
Prepare to get messy! Eat this little sticky-sauced birds with your fingers.
- 4 crushed cloves of garlic
- 1 tbsp oil
- 1 tsp cayenne pepper
- Juice of half a lemon
- Pinch of salt
- 4tsp grainy mustard
- 4 oven ready quail
- 2 tbs soy sauce
- Oven needs to be hot, say 220C. Mix the garlic, crushed, with the oil, pepper, lemon juice, soy, salt and mustard. With the quail placed in a roasting tin (not touching) cover them with the sauce mix. Roast for 25 minutes with a basting midway through. Eat hot with your fingers with some rice on the side.
Copyright Andrew Barrow from SpittoonExtra
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