Recipe - Whitsunday Quail

2 teaspoon Red chilli; finely chopped
1 teaspoon Green chilli; finely chopped
1 teaspoon Ginger; finely chopped
1 teaspoon Garlic; finely chopped
1 teaspoon Coriander root; finely chopd
3 teaspoon Hoisin sauce
3 teaspoon Light soy sauce
4 Quail; jointed leave the
skin on

FOR THE PICKLED VEGETABLES
2 Sticks lemon grass stem;
crushed
1 tablespoon Coriander root
2 Red chillies; cut or sliced up
1 Piece galangal root
1 tablespoon Coriander leaves
200 ml Mirin
200 ml Rice wine vinegar
1 tablespoon Palm sugar
2 Capsicums; finely cut or sliced up
1 Cucumber; peeled, seeded &
finely cut or sliced up
2 tablespoon Bok choy; cut or sliced up

"Hayman Island chef, Mark Patten, cooks up a storm with barbecued quail
served with pickled vegetables."

Mix all the marinade ingredients and stir in the quail pieces. Leave to
marinate. When ready, barbecue the quail until cooked through.

TO MAKE THE PICKLED VEGETABLES: Mix all the pickling ingredients together
and bring to the boil. Remove from the heat and add the vegetables
capsicum, cucumber and bok choy. Refrigerate for at least six hours.

SERVING SUGGESTION: Serve the hot barbecued quail with salad greens and
pickled vegetables.

Ian Parmenter, "Consuming Passions" in association with Australian
Broadcasting Corporation. Typed, but not tested, by Greg Mayman, March 1998

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 10, 98