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Fragrant Orange Quail

Barbecue.Master's picture
Ingredients
  Quail 6 , halved
For marinade
  Chopped fresh mixed herbs 6 Tablespoon
  Dijon mustard 2 Tablespoon
  Finely grated orange rind 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Cider 4 Fluid Ounce (0.5 Cup/125 Milliliter)
  Orange juice 4 Fluid Ounce (0.5 Cup/125 Milliliter)
  Brandy 2 Fluid Ounce
  Macadamia oil/Walnut oil 1 Tablespoon
For couscous
  Couscous 6 Ounce (1 Cup/185 Grams)
  Boiling water 16 Fluid Ounce (2 Cups/500 Milliliter)
  Sultanas 3 Ounce (90 Grams)
  Hazelnuts 2 Ounce, toasted and chopped (60 Grams)
  Spring onions 2 , chopped
  Lemon juice 1 Tablespoon
Directions

1. To make marinade, place herbs, mustard, orange rind, garlic, cider, orange juice, brandy and oil in a shallow glass or ceramic dish and mix to combine. Add quail, turn to coat, cover and marinate in the refrigerator for 2 hours.
2. Preheat barbecue to a medium heat. Drain quail, place skin side up, on lightly oiled barbecue grill and cook, turning occasionally, for 10 minutes or until quail is tender.
3. For couscous, place couscous in a bowl, pour over boiling water, cover and set aside to stand for 10 minutes or until water is absorbed. Toss with a fork, add sultanas, hazelnuts, spring onions and lemon juice and toss to combine. To serve, line a large serving platter with couscous then arrange quail attractively on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Poultry
Preparation Time: 
130 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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