Recipe - Devilled Barbecued Quail

8 dressed quail split in half
Marinade:
One half cup light soy sauce
2 tablespoons honey
3 or 4 spring onions, chopped
2 cloves garlic, peeled and chopped
1 medium sized piece root ginger, peeled and chopped
One half teaspoon five spice powder
One half cup vegetable oil
1 tablespoon walnut oil
One half cup Craigmoor Rummy Port

To make the marinade: mix the soy sauce and honey together and add
spring onions, garlic and ginger. Combine all other ingredients
and mix together well. Use marinade with all types of white meat.
If you are cooking whole pieces of meat, the skin should be pierced
before covering the meat with the marinade. To be effective,
marinate meats for at least 3 to 4 hours. Dry meats with a paper
towel when taken from the marinade. Put on an oiled and heated
barbecue to cook and baste with the marinade during cooking.

To cook the quail: place in a shallow casserole and cover with the
marinade. Cover and leave for at least 4 hours. Strain liquids
from the quail and set aside. Barbecue quail, turning them fre
quently and basting them often. The quail will be very tender and
well browned when barbecued in this way. Serve with caramelised
oranges. Jocelyn van Heyst. BonAppetit, Exec.Chef. Magnus
Johansson

~End Recipe Export From the files of Exec.Chef Magnus Johansson ___
Terminate 1.50/Pro ! Origin: Shezza's Point Down Under (3:640/937.7)

Posted to MMRecipes Digest by "Wayne T. Jones" waynej@mail.austasia.net
on Jun 20, 1998