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Bob Hart's Asian Marinade for Quail

Posted by: Bob Hart | 23 November, 2009 - 11:27 PM
Quail

Combine 1/3 cup each of sesame oil, rice wine and soy sauce. Add 3tbs oyster sauce, 3tbs honey, 2 cloves garlic (minced), 1tbs minced, fresh ginger, 2 spring onions (minced), 1 birds-eye chilli (finely chopped), 1/2tsp five spice powder, 1tbs toasted sesame seeds.

To use, bring quail to room temperature, butterfly by splitting down backbone and opening out, brush well with marinade, rest for a few minutes and then coom over direct heat on a gas or charcoal barbecue, ideally with smoke from wet wood chips (applewood is ideal). The birds, depending on size and the heat of the grill, will cook about 6 mins a side to cook through. Remove, split down the centre of the breast bone and serve to eat in your fingers.

 

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