Whitsunday Quail

Categories: Poultry
Yield: 4 Servings

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

-------------------------FOR THE PICKLED VEGETABLES-------------------------
2 Sticks lemon grass stem;
-crushed
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.

Ian Parmenter, "Consuming Passions" in association with Australian
Broadcasting Corporation. Typed, but not tested, by Greg Mayman, March 1998

Posted to MM-Recipes Digest by "Rfm" on Sep 10, 98

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