Baked Garlic Quail

4 quail

4 cloves garlic, crushed

¼ cup (60ml) sambal oelek

2 tbsp. honey

2 tbsp. soy sauce

2 tsp. brown sugar

2 tbsp. vegetable oil

• Cut quails in half lengthways.

• Combine garlic, sambal, honey, soy sauce, sugar and oil in large bowl.

• Add quail; mix well.

• Cover and refrigerate 10 minutes.

• Drain quail over a medium bowl; reserve marinade.

• Place quail or wire rack over a baking dish; brush with reserved marinade.

• Bake, uncovered, in a moderate oven for 15 minutes.

• Increase temperature to hot.

• Bake further for 10 minutes or until quail are crisp and cooked through.

• Serves 4.

Roasted Quail Stuffed with Creole Oyster Dressing

4 quail

½ cup unsalted butter, melted

For the Dressing:

3 cups dense day-old white bread, (cut in 1 inch cubes)

2 tbsp. extra-virgin olive oil

½ onion, chopped

2 tsp. shallots, minced

½ celery rib, chopped

1 tsp. thyme

1 tbsp. minced garlic

2 cups raw oysters, chopped, reserve liquid

Salt and pepper

• Preheat oven to moderate heat.

• Heat olive oil in a large sauté pan.

• Add shallots, onion and celery.

• Cook for 2 to 3 minutes.

• Add garlic and continue sautéing for more minute.

• Add the 1 cup of reserved oyster liquid and bring to a simmer

• Add the chopped oysters and cook another 2 to 3 minutes.

• Place into a large bowl with bread cubes and season with thyme, salt and pepper.

• To prepare the quail, season the quail very well, including the inside of the meat, with salt and pepper.

• Stuff each quail with 2 ounce of the stuffing and brush with butter.

• Roast quail about 20 minutes.

• Because quail are so small, serve 2 quails per person.

Fried Quail

6 quail, cut up

2 tsp. salt

½ tsp. black pepper

1/3 cup olive oil or salad oil

2 large eggs, beaten

¾ cup fine dry breadcrumbs

¾ cup grated parmesan cheese

Lemon slices, for garnish

Parsley, for garnish

• Wash quail and wipe dry.

• Rub with salt and pepper.

• Mix breadcrumbs and parmesan cheese together.

• Dip quail in beaten eggs, then breadcrumb mixture.

• Fry in hot oil until quail is tender and brown on all sides.

• Serve garnished with lemon and parsley if desired.

• Serves 6.

BBQ Quail with Honey-Mustard Dressing

8 quail, split and backbone removed

2 litres chicken stock

8 fresh thyme sprigs

8 fresh rosemary sprigs

2 limes, zest of

Olive oil

Sea salt

Freshly ground black pepper

Dressing:

6 tbsp. honey

1 tbsp. soy sauce

1 tbsp. grainy mustard

1 tbsp. Dijon mustard

1 tbsp. sesame oil

• Bring the chicken stock of the boil.

• Wash 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.

• To make the dressing; whisk all the ingredients together.

• Serves 4-8

Stuff Quail with White Wine Sauce

4 quail

Salt and freshly ground black pepper

4 tbsp. cooked rice

4 dried apricots, chopped

1/8 tsp. ground ginger

½ tsp. grated orange rind

1 tbsp. pine nuts, crushed

Melted unsalted butter

6 tbsp. white wine

½ orange, juice of

Cognac

• Wipe quails with paper towel and season inside and out with salt and pepper.

• Combine cooked rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter.

• Stuff the quails with the mixture and place them into a roasting pan.

• Brush quails with melted butter.

• Roast in preheat hot oven for 8 to 10 minutes.

• Reduce the heat to a slow heat and roast for a additional 15 minutes, basting frequently with a mixture of wine (which should be reduce by a 1/3), the orange juice and 4 tbsp. melted butter.

• Remove the quails to a serving dish and keep warm.

• Taste the liquid in the roasting pan and adjust the seasonings, then pour the liquid over the quails.

• Pour warmed cognac over the quails and carefully light.

• Serve a once.

• Serves 2.

Asian Spatchcock Quail with Honey Chips

1 quail

Pinch chilli flakes

2 tbsp. soy sauce

1 clove garlic, crushed

1 tbsp. honey

1 lime, juice only

Vegetable oil

For Parsnip Chips:

1 parsnip, peeled and cut into wedges

Handful fresh, soft mixed salad leaves, to serve

• Third-fill a deep-sided pan with the vegetable oil.

• Using sharp scissors cut down the quail along both sides of the backbone and discard the bone.

• Snip the wishbone in half, and then open and snip out the ribs. Turn over, the press down firmly on the breastbone with the heel of your hand to flatten out. Trim off any excess skin.

• Thread 2 wooden skewers crosswise through the bird to hold it flat in position. Each skewer should pass through a wing and out through the leg on the opposite side.

• Mix the chilli flakes, soy sauce, garlic, honey and lime juice together in a bowl.

• Marinate the spatchcock quail for ten minutes (or up to 1 hours if time allows).

• Heat a large frying pan until hot. Pan-fry the quail for up to 10 minutes, turning with tongs halfway or until cooked through with crisp, golden skin.

• Meanwhile deep-fry the parsnip wedges for 3-4 minutes or until golden brown.

• Remove with slotted spoon and drain on kitchen paper.

• Serve the parsnip crisps on a bed of mixed salad leaves, and the quail alongside.

• Serves 1.