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