Thursday, January 26, 2012

Grilled quail with ginger glaze

Grilled quail with ginger glaze
These quail have a sweet and sour southeast Asian style. Cook them
on a grill, under a broiler, or on a hot griddle pan.

8 quail
lime wedges, to serve
For the marinade
3 tbsp sweet chili dipping sauce
3 tbsp finely chopped cilantro
2 tbsp fresh lime juice
1 tbsp Asian sesame oil
1 garlic clove, crushed
one 1⁄2in (13mm) piece peeled and finely grated fresh ginger
1 garlic clove, crushed through a press

Using poultry shears or strong scissors, cut each quail down one side of the backbone. Open the quail and place on a work surface, skin side up. Press each quail firmly on the breastbone
to flatten. Slash the breast skin with a knife.
Mix the marinade ingredients in a small bowl. Place the quail in a nonmetallic dish. Brush the marinade over the quail, especially in the cuts. Cover and refrigerate for 1 hour–2 days. Position the broiler rack 6in (15cm) from the source of heat and preheat the broiler. Line a broiler pan with oiled aluminum foil and place the quail on the pan. Broil for 12–15 minutes,turning once, until golden brown and the juices show no trace of pink when pierced at the bone
with the tip of a sharp knife. Serve hot, with lime wedges for squeezing.
Good wIth Boiled rice and green vegetables, such as French beans.

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