• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Devilled Barbecued Quail

  • Recipe Submitted by on

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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