CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Food networ, Food2 | 4 | Servings |
INGREDIENTS
4 | Boned, prepared quails | |
with skin on | ||
4 | T | Cold cooked rice, up to 6 |
4 | T | Clear honey |
2 | t | Worcestershire sauce |
110 | g | Natural yoghurt |
3 | t | Tandoori masala |
1 | t | Dried mint |
1 | t | Garlic powder |
INSTRUCTIONS
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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 25.4mg
Potassium: 36.8mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: <1g