Grilled Quail with Sesame and GingerTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:201.5 kcal
Proteins:18.9 g
Fats:13.2 g
Carbohydrate:0.7 g
Fibers:0 g
Sugar:0.5 g
Cholesterol:72.6 mg
Sodium:91.1 mg
Calcium:15.5 mg
Energy:1442 kcal
Proteins:135 g
Fats:94.5 g
Carbohydrate:4.7 g
Fibers:0.3 g
Sugar:3.3 g
Cholesterol:519.8 mg
Sodium:652.1 mg
Calcium:111.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
8
quails
1
good handful of basil leaves, cut into ribbons
50
ml
sesame oil
10
ml
sesame seeds
1
small piece of ginger, finely grated
3
cloves of garlic, finely chopped
20
ml
nuoc mam or soy sauce
15
ml
mirin, sake or rice vinegar
20
ml
wine vinegar
15
ml
brown sugar
lemon juice
METHOD
- Cut out the backbone of each quail with kitchen shears so that you can open them up flat (called "spatchcocking").
- Place them into a large deep dish; add all the ingredients for the marinade; cover with plastic wrap and marinate in the refrigerator for 6 hours. Remove from the refrigerator 2 hours before cooking.
- Move all the coals to the center of the barbecue. Place the quails on the grill, flat on their backs. Close the lid if your barbecue has one, so that the heat and smoke can circulate freely. Cook for 6 minutes.
- Lift the lid, turn the quails, close again and cook another 5-8 minutes. To check for doneness, insert the blade of a pointed knife into the thickest part of the thigh. The juices should run clear. If the juices are still pink, continue cooking and check again.
- Place 2 quails on each plate on a bed of basil leaves. Drizzle lightly with lemon juice.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Chardonnay
CHEF'S NOTES
New Zealander Peter Gordon is chef at London's famed Sugar Club. His culinary art consists of combining modern-day British ingredients with the most exotic flavors. He says, "Quail are perfect for a barbecue because they're easy to hold and they drip just enough juice on your fingers to make eating them a real pleasure."
