| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Boned; prepared quails |
|
|
; with skin on |
| 4 |
tb |
Cold cooked rice; up to 6 |
| 4 |
tb |
Clear honey |
| 2 |
ts |
Worcestershire sauce |
| 110 |
g |
Natural yoghurt |
| 3 |
ts |
Tandoori masala |
| 1 |
ts |
Dried mint |
| 1 |
ts |
Garlic powder |
INSTRUCTIONS
MARINADE
Put the quails and marinade together in a non-metallic bowl. Turn the
quails in the marinade then cover and place in the fridge for 24-60 hours.
Preheat the oven to 190C/375F/gas 5. Remove the quails from the marinade,
reserving the liquid. Open out the quails and spread on a work surface.
Mix a small amount of spare marinade into the cold rice to make it less
sticky. Take 1-1 1/2tbsp rice, compress it, and gently fold a quail around
it. Tuck in the skin flaps and legs and gently squeeze the quail into
shape. Repeat with the others.
Place the quails top-side up on a foil-lined baking tray. If they are firm,
no need to truss them. Pour any remaining marinade over them. Bake for 12
minutes.
About 2 minutes before the end of cooking, mix the honey and Worcester
sauce in a small pan and heat to make a glaze. Remove the quails from the
oven and pour the glaze carefully over them, making sure it covers all the
exposed flesh.
Return the quails to the oven for 1-2 minutes to finish off. Serve hot or
cold.
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