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
Transcribed cooking instructions as an idea can be observed far back into distant history, in fact as far back into recorded history as the early Egyptians, and maybe further still. In practice though, in the main part, these early recipes were just very basic pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians are a few clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of scripts showing how to cook the recipes cooked by the Romans. In his works, he describes how the meals were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Additionally, he tells us how the ancient chefs were skilled in the use of a good variety of spices, including many that are still in use today such as basil, mint and parsley. As we move on, we have some interesting books from the fourteenth century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are unconnected to the indian curry that is popular today, but instead recipes for the types of meals prepared by the cooks of the rich and wealthy people of that period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices like parsley, basil and rosemary. These new herbs and spices prompted an eruption in books on cookery, many of which are kept safe in private collections. During the following few hundred years, the rich families of the West strove to offer the best banquets, and consequentially the best chefs and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, testing, and recording popular recipes of the day. By the time we get to the 1900s, cooking publications were greatly in demand due to better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Baked Garlic Quail recipe.
