Quail With Indian Spices Food

SPICE-RUBBED QUAIL

Steps:

• Marinate quail:
• Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
• Make sauce:
• Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm.
• Broil quail:
• Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
• Lightly oil broiler pan and heat under broiler until hot. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
• Serve quail drizzled with sauce.

QUAIL WITH INDIAN SPICES

Steps:

• Using scissors or poultry shears, split the quail down the backbone and open out flat-I like to remove the backbone, and pull the tiny breast bones out (it's easy).
• Rinse and clean the cavity, and if the birds have been frozen, dry well with paper towel.
• Crush the garlic with the salt until very smooth, then mix in the remaining ingredients.
• Rub the mixture well into the quail, then cover and marinate at least 1 hour or overnight if time permits.
• Remove from the marinade, reserving it.
• Preheat a grill or broiler and cook, turning and brushing the quail at least twice with any remaining marinade.
• It the marinade is too thick to brush on, dilute it with a tablespoon each of oil and water.
• Cook until the quail are brown and crisp and done to your liking. I cooked our to medium and it took about 10 minutes.
• *Toast the rice in a dry pan, then grind with a mortar and pestle, the ground rice helps give the quail their nice crunchy coating.

FRIED QUAIL WITH SPICY SALT

Steps:

• To make the spicy salt and pepper, combine the ingredients and dry fry over a low heat for 2-3 minutes or until aromatic.
• Split each quail in half down the middle and clean well.
• Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently.
• Coat each quail piece in flour, dustin off the excess.
• Fill a wok to 1/4 full with oil and heat the oil to 190c.
• Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper.
• Serve with the lemon wedges on the side.