ASIAN ROAST QUAIL
Recipe by BLANCA DE JUAN BAYARRI
Photography by GLENN JEFFREY
6 quail - cleaned and plucked with the skin on
4 garlic cloves - finely chopped
3 tablespoons of dark sesame seed oil
2 tablespoons of peeled and grated ginger
2 tablespoons of sesame seeds
2 tablespoons of honey
2 tablespoons of extra virgin olive oil
2 tablespoons of honey barbecue sauce 2 tablespoons of chilli sauce
1/4 cup (60 ml) white wine
1/4 cup (60 ml) soy sauce
Fresh parsley leaves
1 quartered lime
To loosen the feathers, dip the bird into hot water (70C / 160F) for approximately 30 seconds and rub off the feathers. This will avoid tearing the skin.
Remove the head from the quail close to the body. Remove the legs at the knee joint.
Make a small cut at the base of the breastbone and gently lift up the breast towards the neck.
Remove the innards and wash the bird.
Combine the ingredients (except the olive oil and lime) to create the marinade. Place inside a large ziplock bag with the quail and refrigerate for 1 hour. Turn the bag regularly to ensure the flavours marinate all areas of the birds.
Preheat oven to 180C / 350F
In a large, heavy-bottomed pan, heat the extra virgin olive oil over a medium to high heat and sear the quail, turning regularly to brown on all sides. Save the marinade from the ziplock bag.
Place the seared quail on to a roasting tray and place in the oven uncovered for 25 minutes until cooked.
Whilst the quail is cooking, place the leftover marinade into a small saucepan and gently simmer on a low heat for 10 minutes.
Carefully remove the roasted quail from the oven and place on to a serving dish.
Drizzle the marinade over the quail.
Quarter the lime and roughly chop the parsley.
Season to taste with the lime juice, parsley, salt and pepper.
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