Fragrant Orange Quail Recipe
Ingredients
| Quail | 6 , halved | |
| Brandy orange marinade | ||
| Mixed herbs | 6 Tablespoon, chopped | |
| Dijon Mustard | 2 Tablespoon | |
| Orange rind | 1 Tablespoon, finely grated | |
| Garlic | 2 Clove (5gm), crushed | |
| 1/2 cup/125 mL/4 fl oz cider | ||
| 1/2 cup/125 mL/4 fl oz orange juice | ||
| 1/4 cup/60 mL/2 fl oz brandy | ||
| 1 tablespoon macadamia or walnut oil | ||
| Nutty couscous | ||
| 1 cup/185 g/6 oz couscous | ||
| 2 cups/500 mL/16 fl oz boiling water | ||
| 90 g/3 oz sultanas | ||
| 60 g/2 oz hazelnuts, toasted and chopped | ||
| Onions spring | 2 , chopped | |
| Lemon juice | 1 Tablespoon | |
Directions
1. To make marinade, place herbs, mustard, orange rind, garlic, cider, orange juice, brandy and oil in a shallow glass or ceramic dish and mix to combine. Add quail, turn to coat, cover and marinate in the refrigerator for 2 hours.
2. Preheat barbecue to a medium heat. Drain quail, place skin side up, on lightly oiled barbecue grill and cook, turning occasionally, for 10 minutes or until quail is tender.
3. For couscous, place couscous in a bowl, pour over boiling water, cover and set aside to stand for 10 minutes or until water is absorbed. Toss with a fork, add sultanas, hazelnuts, spring onions and lemon juice and toss to combine. To serve, line a large serving platter with couscous then arrange quail attractively on top.
2. Preheat barbecue to a medium heat. Drain quail, place skin side up, on lightly oiled barbecue grill and cook, turning occasionally, for 10 minutes or until quail is tender.
3. For couscous, place couscous in a bowl, pour over boiling water, cover and set aside to stand for 10 minutes or until water is absorbed. Toss with a fork, add sultanas, hazelnuts, spring onions and lemon juice and toss to combine. To serve, line a large serving platter with couscous then arrange quail attractively on top.
Chef
