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Recipes to Love

Chilli Garlic Quail with Ginger

10/8/2016

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Picture
​Although a little fiddly to eat, quail are absolutely delicious smothered with a hot chilli marinade and baked, grilled or barbecued to perfection. Use less sambal oelek for a milder flavour.
Chicken legs or thighs (with the bone) can be cooked using this 
marinade instead of quail. They take about 40 minutes to cook.

Ingredients

4– 6 quail 
3 garlic cloves, crushed 
1 small onion, grated 
3 tbsp sambal oelek 
1 tbsp light soy sauce 
2 tsp grated fresh ginger 
2 tsp brown sugar 
1 tbsp macadamia oil





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Method

1  Use a sharp pair of kitchen scissors to cut the quail in half, cutting away and discarding the backbones and necks (if attached). It is easier to use scissors than a sharp knife as you have a little more control over cutting through the bones.
2  Combine all the remaining ingredients in a bowl and mix well. Use a pastry brush to brush the mixture generously over the pieces of quail. Place the quail in a non-aluminium dish and pour over any remaining marinade. Cover the quail and refrigerate for at least 4 hours.
3  Place the quail in a single layer, skin-side up, on a wire rack over a baking dish. Bake at 190ºC (170ºC fan-forced), brushing with any marinade remaining in the dish, for about 30 minutes or until just cooked through.

Serves 2 to 4
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  • Home
  • About
    • About Jan Purser
    • Comprehensive Cognitive Health Program
    • Workshops
    • Keto Workshop Webinar
    • Free Seminars
    • Jan's Newsletters
    • Jan's Books
    • Testimonials
  • Services
    • All Services
    • Cognitive Health
    • Digestion Problems
    • Effective Weight Loss
    • Thyroid and Adrenal Health
    • Autism and ADHD or ADD
    • Nutrition for Your Genes and DNA
    • Cancer Nutrition Support
    • Fertility and Pre-Conception
  • Blog
  • Recipes
  • Bookings