Friday, March 30, 2012

Recipe for honey-soy glazed oven-baked quails

Honey and soy glazed quails / Mesine-sojane vutike

Every now and then I come across some young fresh quails, and cannot resist buying them. They're sold oven-ready here, so it's just the matter of seasoning the birds and popping into the oven for half an hour. A weekend night dinner that looks pretty elegant and is a little bit more exciting than your average roast chicken - is ready in less than an hour (and that includes the marinating time). Here's a lovely recipe I discovered a while ago from Jill Dupleix's excellent Simple Food. Jill uses honey to sweeten the glaze. Although it's lovely with honey, it's even lovelier with a good maple syrup, and that's what I've been using recently.

PS Our kids - both the one-year old and the three-year old - love this dish, especially the drumsticks!

NB For other Chinese recipes here on Nami-Nami, click here.


Honey-Soy Quails

(Mesine ja sojane vutt)
Serves 4

Honey and soy glazed quails / Mesine-sojane vutike

4 quails about 200-250 g each
2 Tbsp runny honey or 4 Tbsp maple syrup
3 Tbsp soy sauce
1 tsp sesame oil

Flavouring salt:
1 tsp Chinese five-spice powder
1 Tbsp sea salt flakes

To serve:
2 Tbsp sweet Thai chilli sauce

Rinse the birds, pat dry with a kitchen paper. Tuck the wing tips behind the back, tie the legs with a cotton string.
Combine honey/maple syrup and soy sauce in a large bowl. Add the quails and turn them in the marinade. Leave to marinade for 30 minutes.
Meanwhile, preheat the oven to 200 C/400 F.
Remove the quails from the marinade and place into an oven dish where they fit snugly. Drizzle with sesame oil.
Bake in the middle of the preheated oven for about 30 minutes, turning them once or twice, until the meat is cooked and the skin is crispy and golden.
Sprinkle some five-spice salt on top and serve with sweet chilli sauce.

For a side dish, Jill suggests some stir-fried spinach and mangetout/sugar snap peas and spring onions. Something green and quick and simple.

1 comment:

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