Honey Glazed Quail With Waldorf Salad Recipes

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BBQ QUAIL WITH HONEY-MUSTARD DRESSING



BBQ Quail with Honey-mustard Dressing image

Russell found this recipe for quail in a Melbourne newspaper and plans to cook it for me soon (if I have my way!) The recipe suggests it serves 4 for a main course or 8 as an appetiser.

Provided by JustJanS

Categories     Quail

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 13

8 quail, split and backbone removed
2 liters chicken stock
8 fresh thyme sprigs
8 rosemary sprigs
2 limes, zest of
olive oil
sea salt
fresh ground black pepper
6 tablespoons honey
1 tablespoon soy sauce
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
1 tablespoon sesame oil

Steps:

  • Bring the chicken stock to the boil.
  • Clean the quail, and pat dry.
  • Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
  • Drain and dry the quail and stuff with the herbs and lime zest.
  • Brush with oil and season well.
  • Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
  • Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
  • DRESSING: Whisk all the ingredients together.

Nutrition Facts : Calories 734.6, Fat 36, SaturatedFat 9.5, Cholesterol 180.9, Sodium 1177.5, Carbohydrate 44.7, Fiber 0.3, Sugar 34.2, Protein 56.4

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