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
Written recipes as an idea can be observed way back into the distant past, certainly as far back into recorded history as pharonic Egypt, and maybe even further. However, generally, these old cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Continuing our culinary historical journey, there are a couple of recipe books which were published in the 1300s : one book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these have no connection with the indian food that is familiar to us all today, but rather descriptions of the types of meals on the menus of the rich and wealthy people of those days. Over the succeeding few hundred years, the powerful families of the West competed to serve the most extravagent banquests, and consequentially chefs and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, recipe books are highly popular as a result of better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Baked Garlic Quail recipe.
