at Lara's - Roast Quail
Roast Quail... Lara's way
Check out my blog – Food Slate for recipe ideas, and food related information and discussions.
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Having seen and eaten delicious roasted poultry at a few good Western and Asian restaurants, I decided to experiment with my version of a recipe. Hope you enjoy it.
What you need:
4 oven-ready quails
½ -1 tablespoon of ground Szechuan salt & pepper mix
The marinade…
2 tablespoons Chinese rice wine
2 tablespoons of Hoisin Sauce
1 tablespoon of soy sauce – I used salt-reduced soy sauce
1 teaspoon of five-spice powder
½ teaspoon of ground chilli powder or chilli flakes
1 teaspoon of sugar
1 tablespoon of oil
4-5 drops of sesame oil – you don’t want too much as it can be quite overpowering in aroma
What to do:
1…Rub ground Szechuan salt & pepper mix inside and all over the quails – set aside
2…Mix remaining ingredients, saturate quails and leave it overnight – or for at least 2-3 hours
3…Pre-heat oven to 300F / 150C, and use ‘roast’ mode
4…Place quails (breast side up) on a rack in a roasting dish
5…Cover the dish with foil. Roast for 15 minutes.
6…Remove the foil cover. Brush quails with the remaining mixture.
7…Increase oven heat to 320F / 160C. Switch oven mode to ‘grill’ and grill for 10 minutes. Turn quails over, brush with mixture and grill for another 10 minutes.
8…Remove from oven and cool.
Serves: 2-4
Tips…
…oven-ready quails are readily available at most supermarkets – a pack of four quails. It is reasonably clean but I did split the quails along the backbone, and cleaned-out some of the remaining innards and trimmed just a little of the overhanging skin off.
...you can use regular rock salt and pepper instead of ground Szechuan salt & pepper
...you can use Sherry instead of Chinese Rice Wine
*Eat, drink & be merry*
Lara
>...not liable for allergic reactions nor addictions…<
Check out my blog – Food Slate for recipe ideas, and food related information and discussions.
~~~
Poultry is not my preferred meat, but I once was adventurous enough to try quail…and the experience left me reeling for more. The quail was grilled in a wood-oven – which I think contributed to the lovely crispy skin and woody taste.Having seen and eaten delicious roasted poultry at a few good Western and Asian restaurants, I decided to experiment with my version of a recipe. Hope you enjoy it.
What you need:
4 oven-ready quails
½ -1 tablespoon of ground Szechuan salt & pepper mix
The marinade…
2 tablespoons Chinese rice wine
2 tablespoons of Hoisin Sauce
1 tablespoon of soy sauce – I used salt-reduced soy sauce
1 teaspoon of five-spice powder
½ teaspoon of ground chilli powder or chilli flakes
1 teaspoon of sugar
1 tablespoon of oil
4-5 drops of sesame oil – you don’t want too much as it can be quite overpowering in aroma
What to do:
1…Rub ground Szechuan salt & pepper mix inside and all over the quails – set aside
3…Pre-heat oven to 300F / 150C, and use ‘roast’ mode
4…Place quails (breast side up) on a rack in a roasting dish
5…Cover the dish with foil. Roast for 15 minutes.
6…Remove the foil cover. Brush quails with the remaining mixture.
7…Increase oven heat to 320F / 160C. Switch oven mode to ‘grill’ and grill for 10 minutes. Turn quails over, brush with mixture and grill for another 10 minutes.
8…Remove from oven and cool.
Serves: 2-4
Tips…
…oven-ready quails are readily available at most supermarkets – a pack of four quails. It is reasonably clean but I did split the quails along the backbone, and cleaned-out some of the remaining innards and trimmed just a little of the overhanging skin off.
...you can use regular rock salt and pepper instead of ground Szechuan salt & pepper
...you can use Sherry instead of Chinese Rice Wine
*Eat, drink & be merry*
Lara
>...not liable for allergic reactions nor addictions…<
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I've seen quail sold at poultry shops and also the regular supermarkets -- just look in the poultry section at the supermarket.
It's straightforward and easy, Aimz. Just requires a bit of planning so that the marinade can soak in nicely into the quails.
Quails are sold at poultry shops and also the regular supermarkets -- just look in the poultry section at the supermarket.