Barbecued Quail

• Meat

  • 10 Quail

• Produce

  • 2 cloves Garlic
  • 1 Orange, juice of

• Condiments

  • 250 g Hoisin sauce
  • 125 Millilitres soy sauce

• Oils & Vinegars

  • 3 tbsp Rice wine vinegar
  • 6 tbsp Sesame oil, roasted

• Other

  • 1 X 5 centimetres piece of fresh root ginger (minced

Found on nigella.com

Description

Directions

• You need the quail to be spatchcocked which is, given their poor little frail bones, a very easy job. First trim their wing tips with a pair of kitchen shears or, frankly, scissors, then cut along both sides of the backbone, remove it, and squish each quail down flat. Mix all the ingredients for the marinade in a large measuring jug, whisk to mix, then divide the mixture between two large freezer bags. Chuck in the flattened quail, half in each, then tie up the bags; or you can simply lay the quail in a couple of dishes, pour the marinade over and cover with clingfilm. Leave in the fridge for at least 24 hours; 48 wouldnt hurt. Make sure you take them out of the fridge in enough time to get to room temperature before you cook them. They shouldnt need more than 10 minutes on a hot barbecue, under a hot grill or in a very hot oven.