Asian Spice Quail

[Broughy]

Asian Spiced Quail

Quail (1 for Entrée, 2 Main, per person)

Marinade
Chilli dried ½ Tsp
Chilli red
Sichuan pepper corns ½ Tsp
Black Pepper ground ½ Tsp
1 Star Anise
½ stick Cinnamon
Cumin ground ½ Tsp
Roasted Fennel seed ground ½ Tsp

Ginger 1-2 CM piece grated
Garlic 2 cloves

Xiaoing cooking wine
Ketchup Manis
Soy Sauce
Sesame Oil


Method
Marinate the quail for at least an hour, char grill on high heat until cooked, serve with wilted Asian green. Also nice drizzled with more oil. There is some doubling up of flavours here but it adds a depth that you canÂ’t achieve with just the single ingredient.

Excellent with a fruity young red.