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Tandoori-stuffed Quail

January 30, 2023

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.  DISCLAIMERÂ©
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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