Side Pannel
Devilled Barbecued Quail
Devilled Barbecued Quail
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 8 dressed quail split in half
- Marinade:
- 1/2 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
- 1/2 teaspoon five spice powder
- 1/2 cup vegetable oil
- 1 tablespoon walnut oil
- 1/2 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. Bon-Appetit, 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 MM-Recipes Digest by "Wayne T. Jones"
- on Jun 20, 1998
Directions
Recipe via Meal-Master (tm) v8.05
Title: Devilled Burgers with Tvp
Categories: Hamburger, Vegetarian
Yield: 8 Servings
HAVE READY
8 Whole wheat buns, split
MIX AND LET STAND 10 MINUTES
2 c TVP granules or flakes
1 3/4 c Boiling water
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