I know quail are increasingly hard to buy and getting more expensive but if you can find them this recipe is well worth trying. It’s best cooked over charcoal but under a grill works well.<\/p>\n\n\n\n
Ingredients:
8 Quail
1 tsp dried rosemary
2 garlic cloves, sliced
\u00bc tsp chilli flakes
\u00bd tsp cracked black pepper
1 tbsp lemon juice
1 tbsp olive oil<\/p>\n\n\n\n
Method:<\/p>\n\n\n\n
In a mortar and pestle place the rosemary, garlic cloves, chilli flakes and crush together with a tiny pinch of sea salt (for abrasion) to form a paste. Add the black pepper, lemon juice, olive oil and mix well, Transfer to a plastic bag.
To spatchcock the quail, take a pair of kitchen scissors and snip each side of the backbone of the birds. Discard the spine. Lay the birds breast side up on a chopping board, with gentle pressure press down to flatten them out.
Add the quail to the plastic bag, seal and mix thoroughly. Place in the fridge to marinate for 2-4 hours.
When you are ready to cook place the birds skin side up on a folding barbecue grill and place over hot coals. Alternatively you can thread the birds between two skewers. Cook for 20-25 minutes or until the juices run clear on the thickest part of the bird when pricked with a knife, turning every 5 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
I know quail are increasingly hard to buy and getting more expensive but if you can find them this recipe is well worth trying. It’s best cooked over charcoal but under a grill works well. Ingredients:8 Quail1 tsp dried rosemary2 … Continue reading