Roasted Quail with honey and lemon - gluten free
From frantic 15 years ago
- 30 minutes to make
- Serves 2
A spicy roasted quail dish which goes perfectly with your choice of steamed Asian greens and roasted quartered potatoes or steamed rice. The lemon dressing gives it a zesty lift and there is no need for gravy.
Ingredients
- 3 quail, spatchcocked shopping list
- marinade shopping list
- 1/2 tspn salt shopping list
- 1/2 tspn cracked black pepper shopping list
- 1 tspn honey or maple syrup shopping list
- 1 tspn tamari (for gluten free or soy sauce if not) shopping list
- 1/2 tspn Asian fish sauce shopping list
- 2 tspn Canola (or vegetable) oil shopping list
- 2 cloves garlic, crushed shopping list
- 1 green shallot (scallion, spring onion) chopped finely shopping list
- 1 stalk lemongrass, finely chopped shopping list
- For frying shopping list
- Equal parts butter and oil, for 3 quail approx 1 tblspn each shopping list
- potato segments shopping list
- Par boil peeled potatoes and cut into bite size pieces shopping list
How to make it
- Spatchcock the quail ... cut down the backbone only and lay the bird 'spread eagled'
- Prepare the marinade by combining all ingredients
- Rub the quail with the marinade both inside and out
- Leave to marinate in the refrigerator for 24 hours (at least)
- Bring to room temperature before cooking
- Preheat oven to 180°C
- Place par boiled potato segments into a tray with some oil and place in oven. Don't season at all, it will detract from the flavour of the bird
- Heat a frying pan to high heat
- Place butter and oil mix in the frying pan and heat until smokey
- Place each quail in the pan individually, skin side up, and brown for 1 minute on each side
- Transfer the first quail to a baking tray and continue with the others, treating each one individually and transferring to the baking tray when browned
- Place the baking tray in the oven and cook for 20-25 minutes
- Once cooking is finished it is important to rest the quail for 10-15 minutes
- Serve with your choice of steamed greens and roasted potato segments.
- The final flavour boost is to squeeze a quarter of lemon on each bird at the table. Add extra lemon wedges to the plate for those who like extra zing
- Enjoy!
People Who Like This Dish 1
- bluewaterandsand GAFFNEY, SC
- frantic Cleve, AU
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" It was excellent "