01-17-2006, 03:40 AM
1-2 quails per person, approximately 200 g (7 oz) each, cut through the backbone and pushed flat
2 tbsp olive oil
Salt and freshly ground black pepper
Rub quails all over with olive oil and salt and pepper. Place onto a hot barbecue. Cook for 5 minutes, rotating as required.Turn over, baste lightly and cook for a further 5 minutes, rotating as required. Allow the quail to rest in a cool part of the barbecue for 2-3 minutes before cutting in half along the breastbone to serve.
2 tbsp olive oil
Salt and freshly ground black pepper
Rub quails all over with olive oil and salt and pepper. Place onto a hot barbecue. Cook for 5 minutes, rotating as required.Turn over, baste lightly and cook for a further 5 minutes, rotating as required. Allow the quail to rest in a cool part of the barbecue for 2-3 minutes before cutting in half along the breastbone to serve.