01-17-2006, 03:37 AM
8 quail, split and backbone removed
2 liters chicken stock
8 fresh thyme sprigs
8 rosemary sprigs
2 limes, zest of
olive oil
sea salt
fresh ground black pepper
DRESSING
6 tablespoons honey
1 tablespoon soy sauce
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
1 tablespoon sesame oil
Bring the chicken stock to the boil.
Clean the quail, and pat dry.
Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
Drain and dry the quail and stuff with the herbs and lime zest.
Brush with oil and season well.
Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
DRESSING: Whisk all the ingredients together.
2 liters chicken stock
8 fresh thyme sprigs
8 rosemary sprigs
2 limes, zest of
olive oil
sea salt
fresh ground black pepper
DRESSING
6 tablespoons honey
1 tablespoon soy sauce
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
1 tablespoon sesame oil
Bring the chicken stock to the boil.
Clean the quail, and pat dry.
Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
Drain and dry the quail and stuff with the herbs and lime zest.
Brush with oil and season well.
Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
DRESSING: Whisk all the ingredients together.