Baked Garlic Quail
Serving Size : 4
Ingredients for prepare Baked Garlic Quail
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | | quail |
| 4 | cloves | garlic - crushed |
| 3 | tablespoons | sambal oelek |
| 2 | tablespoons | honey |
| 2 | tablespoons | light soy sauce |
| 2 | teaspoons | brown sugar |
| 2 | tablespoons | oil |
recipe Baked Garlic Quail
Wish I could show you all
poultry pictures
the picture of this dish. The quail are a gorgeous deep reddish orange in color. I
pink color in cooked poultry
imagine that this would be a great recipe to use on chicken wings. And they'd definitely be
pink color in cooked poultry
hot++ check out the amount of sambal oelek, the Indonesian condiment made
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of crushed bird's eye chilies, garlic and vinegar. I'm making this tomorrow with a hacked up
heated poultry waterer
chicken and a double recipe of the marinade. I'll start marinating it tonight. It would probably
heated poultry waterer
be great with a game hen as well. 1: Cut quail in half through centres. Combine garlic, sambal oelek,
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honey, sauce, sugar and oil in bowl, add quail, stir well; cover, refrigerate overnight.
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2: Just before serving, place quail on rack over baking dish, bake in
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moderate oven for 15 minutes, increase temperature to hot, cook further 10 minutes or
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until quail are crisp and tender. Makes 4 servings. Quail can be prepared 2 days ahead. Storage:
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Covered, in refrigerator. Freeze: Uncooked quail suitable. Microwave: Not suitable. From "Easy
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Thai-style Cookery", Edited by Maryanne Blacker, The Australian Women's Weekly Home Library, 1991.
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