Tender Quails! Grilled / pan roasted
Rest rest rest! That bird must be rested for at least ten minutes. The resting process cooks it tenderly and is key.
用料
| Quail | 4 |
| Garlic powder or fresh | 1tsp |
| Ginger powder or fresh | 1tsp |
| Garlic clove | 1, must be crushed |
| Rosemary | 1 sprig, chopped |
| Rice wine | 3tbsp or as needed |
| Vinegar (black) | 1tsp |
| Rice vinegar | 1tsp |
| Soy sauce | 1 small tbsp |
| Chinese five spice | 1/2 tsp |
| Fresh lemon zest | 1/3 of the skin |
| Honey | 1-2 large tbsp |
| Water | 1 cup |
| Freshly ground black pepper | 2 tsp |
| Butter | 1tbsp |
Tender Quails! Grilled / pan roasted的做法
1. Rinse each quail under cold running water and pat dry.
2. Marinate the quail: In a bowl, combine all ingredients including butter, rosemary, lemon zest, chinese five spice, soy sauce, rice wine, black pepper, garlic and the garlic&ginger powder, honey, water. Mix well. Add the quail and toss, making sure each quail is thoroughly coated. Cover and place in the refrigerate and marinate for at least 4 hours or, preferably, overnight.
3. Preheat the oven to 200°C. Remove quails from refrigerator 30min - 1 hour before cooking.4. Turn oven to grill setting. Place quails on baking tray. Use the marinade to brush both sides of each quail, add some salt in the cavity, transfer them to a shallow roasting tray (or just aluminium foil). Grill the quail in the oven, uncovered, until cooked through, 8 - 10 min (8 quails took 12min). Remove from heat and let rest for 10 minutes before serving. In the meantime, simmer the marinade leftover in a small pan as an optional extra sauce.
*bacons can be oven cooked on the side of the roasting tray to add extra flavour to the quail roast.
