Ingredients
-
8
-
2
-
8
-
8
-
2
-
-
-
-
-
6
-
1
-
1
-
1
-
1
-
Directions
BBQ Quail with Honey-mustard Dressing, Russell found this recipe for quail in a Melbourne newspaper and plans to cook it for me soon (if I have my way!) The recipe suggests it serves 4 for a main course or 8 as an appetiser , This was wonderful, the cooking method for the quail helped bring out the flavours and the dressing was simple yet spectacular and really set it all off I cooked on a BBQ with the hood down to let it cook through and used a few toothpicks to keep the quail together because otherwise I could see it falling apart a bit while turning It’s a bit tricky to get the temperature right on a BBQ but it would also come out great in an oven placed towards the top for good browning for anyone put off by using a BBQ
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Bring the Chicken Stock to the Boil. |
|
2
Done
|
Clean the Quail, and Pat Dry. |
|
3
Done
|
Place the Quail in the Boiling Stock, and Return Quickly to the Boil-Cook For 2 Minutes. |
|
4
Done
|
Drain and Dry the Quail and Stuff With the Herbs and Lime Zest. |
|
5
Done
|
Brush With Oil and Season Well. |
|
6
Done
|
Cook on a Medium Bbq Grill For 7-10 Minutes, Turning Regularly. |
|
7
Done
|
Place the Cooked Quail in a Warmed Serving Dish, Pour Over the Dressing, and Leave to Stand For 5 Minutes Before Serving. |
|
8
Done
|
Dressing: Whisk All the Ingredients Together. |
