Fragrant Orange Quail
|Quail||6 , halved|
|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|
|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|
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.