INGREDIENTS

INSTRUCTIONS

Marinade: 1/2    cup light soy sauce 2    tablespoons honey 3 or 4
spring onions, chopped 2 cloves garlic, peeled and chopped 1 medium
sized piece root ginger, peeled and chopped 1/2    teaspoon five  spice
powder 1/2 cup vegetable oil 1    tablespoon walnut oil 1/2    cup
Craigmoor Rummy Port  To make the marinade: mix the soy sauce and honey
together and add  spring onions, garlic and ginger.  Combine all other
ingredients and  mix together well.  Use marinade with all types of
white meat. If you  are cooking whole pieces of meat, the skin should
be pierced before  covering the meat with the marinade.  To be
effective, marinate meats  for at least 3 to 4 hours. Dry meats with a
paper towel when taken  from the marinade. Put on an oiled and heated
barbecue to cook and  baste with the marinade during cooking.  To cook
the quail: place in a shallow casserole and cover with the  marinade.
Cover and leave for at least 4 hours.  Strain liquids from  the quail
and set aside.  Barbecue quail, turning them fre- quently  and basting
them often.  The quail will be very tender and well  browned when
barbecued in this way.  Serve with caramelised oranges.  Jocelyn van
Heyst. Bon-Appetit, Exec.Chef. Magnus Johansson  ~End Recipe Export-
From the files of Exec.Chef Magnus Johansson ___  Terminate 1.50/Pro !
Origin: Shezza's Point - Down Under (3:640/937.7)  Posted to MM-Recipes
Digest  by "Wayne T. Jones"  <waynej@mail.austasia.net> on Jun 20, 1998

A Message from our Provider:

“God is glorified by a thankful heart.”