• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Whitsunday Quail

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

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


2 Sticks lemon grass stem;
1 tb Coriander root
2 Red chillies; sliced
1 Piece galangal root
1 tb Coriander leaves
200 ml Mirin
200 ml Rice wine vinegar
1 tb Palm sugar
2 Capsicums; finely sliced
1 Cucumber; peeled, seeded &
-finely sliced
2 tb Bok choy; sliced

"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.

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