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.
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