Name: Sticky sweet & sour quail
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 cup (125ml) balsamic vinegar; 1 tablespoon honey; 1 tablespoon brown sugar; 2 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 1 teaspoon fennel seeds; 6 quails (960g); 1 tablespoon finely chopped fresh basil; Pine nut salad; 2 teaspoon olive oil; 2 teaspoon balsamic vinegar; 60 gram baby rocket leaves; 1 cup loosely packed fresh basil leaves; 1 lebanese cucumber (130g), seeded, sliced thinly; 2 tablespoon roasted pine nuts

Ingredients

1/2 cup (125ml) balsamic vinegar

1 tablespoon honey

1 tablespoon brown sugar

2 clove garlic, crushed

1 fresh long red chilli, chopped finely

1 teaspoon fennel seeds

6 quails (960g)

1 tablespoon finely chopped fresh basil

Pine nut salad

2 teaspoon olive oil

2 teaspoon balsamic vinegar

60 gram baby rocket leaves

1 cup loosely packed fresh basil leaves

1 lebanese cucumber (130g), seeded, sliced thinly

2 tablespoon roasted pine nuts

Method

1.Stir vinegar, honey and sugar in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, about 5 minutes or until syrup thickens slightly. Remove from heat; stir in garlic, chilli and seeds. Transfer syrup to a large heatproof bowl; cool.

2.Meanwhile, using kitchen scissors, cut along both sides of quails’ backbones; discard backbones. Halve each quail along breastbone; cut each in half again to give 24 pieces.

3.Cook quail, covered, on a heated oiled barbecue (or grill pan), turning occasionally, about 15 minutes, or until cooked through.

4.Meanwhile, make pine nut salad. Whisk oil and vinegar in a large bowl, add remaining ingredients; toss gently to combine. Season to taste.

5.Add hot quail to syrup with basil; mix well. Serve quail with salad; sprinkle quail with extra finely chopped basil, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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