Baked Garlic Quail Recipe

Ingredients

4 quail
4 cloves garlic, crushed
3 tbsp sambal oelek
2 tbsp honey
2 tbsp light soy sauce
2 tsp brown sugar
2 tbsp oil


Directions

Wish I could show you all the picture of this dish. The quail are a
gorgeous deep reddish orange in color. I imagine that this would be a
great recipe to use on chicken wings. And they'd definitely be hot++
check out the amount of sambal oelek, the Indonesian condiment made
of crushed bird's eye chilies, garlic and vinegar. I'm making this
tomorrow with a hacked up chicken and a double recipe of the
marinade. I'll start marinating it tonight. It would probably be
great with a game hen as well. Stay tuned++a report will follow.

1: Cut quail in half through centres. Combine garlic, sambal oelek,
honey, sauce, sugar and oil in bowl, add quail, stir well; cover,
refrigerate overnight.

2: Just before serving, place quail on rack over baking dish, bake in
moderate oven for 15 minutes, increase temperature to hot, cook
further 10 minutes or until quail are crisp and tender.

Makes 4 servings.

Quail can be prepared 2 days ahead.

Storage: Covered, in refrigerator. Freeze: Uncooked quail suitable.
Microwave: Not suitable.

From "Easy Thai-style Cookery", Edited by Maryanne Blacker, The
Australian Women's Weekly Home Library, 1991. ISBN 0-94912833-3

Posted by Stephen Ceideberg; August 9 1993.


Servings: 4 servings

 

 

Baked Garlic Quail Recipe brought to you by Recipe Ideas


Categories: Australian; Poultry; Vegetable; Wild Game


The History of Recipes

It is quite possible to track the history of recipes far back into distant history, at least as far as the early Egyptians, and quite possibly further than that. Interesting though that is, these, ancient cookbooks were just primitive pictorial recipes for preparing meals.

Closer to modern times, we find two interesting books dating from the fourteenth century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are nothing to do with the curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the chefs of the nobility of that period.

By the time we get to the twentieth century, cookbooks are in high demand, due to higher levels of literacy, more leisure time and having more money.

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