urs.
Remove the quail from the marinade, and pat dry
To make the marinade: In a small bowl, mix
Marinade the quail with yougurt and all spices
Season quail inside and out with salt
Preparation.
Make marinade:.
In a bowl or
r poultry shears, split the quail down the backbone and open
br>Cut quail in half length ways. Combine all marinade ingredients in
Rinse quail well and pat dry. Season inside and out with salt and pepper. Whisk together the remaining ingredients and pour over quail, turning to coat. Cover and refrigerate at least 4 hours or overnight.
Drain quail, reserving the marinade and place on a baking sheet. Preheat oven to 475 degrees and roast quail for 10 minutes.
Reduce temperature to 375 degrees and continue roasting, basting occasionally with reserved marinade, until quail are deeply coloured and crispy, 10 to 12 minutes more.
Serve.
For the marinade:
In a glass bowl
Marinate quail in remaining ingredients 2 hours.
Heat oven and tray to 220c.
Remove quail from marinade, strain and reserve.
Place quail skin-side down on heated tray and cook for 10 minutes.
Turn and cook a further 5 minutes (or until cooked to your liking) to crisp and brown skin.
Meanwhile heat marinade to boiling and cook on a low heat to reduce by half.
Serve quail with a little of the syrup spooned over.
owder, and garlic with the quail and refrigerate overnight.
To
Combine marinade ingredients.
Add quail and refrigerate overnight.
Just before serving, place quail on rack over baking dish.
Bake for 15 minutes in a moderate oven.
Increase oven temperature to hot, cook for a further 10 minutes or until quail are crisp and tender.
Rinse the quail and pat dry.
Place
Cook quail until tender in enough water to cover them.
Salt water to taste. Save liquid. Remove all meat from bones; place in a greased 9 x 13-inch pan. Mix 4 tablespoons flour in 1/2 cup cold water. Add flour paste gradually to cool quail broth, stirring constantly. Cook mixture until thickened; pour over quail meat in pan. Add the drained peas. Roll out pie crust to cover top of pan. Dot with butter. Bake at 375\u00b0 until crust is golden brown.
ith cooking spray and cook quail eggs, sunny side up (keep
ell to coat in the marinade. Chill for 30 mins to
large bowl; place quail in bowl and toss to
nd salt.
Cook the quail eggs in the small pot
queeze juice from lime & place quail in bowl; toss with lime
tie the legs of the quail together with kitchen twine.