A refreshingly healthy start to the new year
Ginger and lemon grass glazed quail skewers with Asian salad
LOOKING for a refreshingly healthy start to the new year after all the excesses of Christmas, why not try this...
4 quails 1 tbsp light brown sugar 1 tbsp light soy sauce 1 tbsp lemon juice 2 tbsp sherry 1 clove garlic, crushed 2cm fresh ginger, peeled and finely
diced 2 stalks of lemongrass, very finely
chopped ½ tsp chilli flakes
½ small mooli 1 small green mango handful of coriander leaves handful of mixed baby salad leaves
Soak eight wooden skewers in cold water for at least 20 minutes – this will help prevent them from burning when you cook them. Cut along both sides of the backbone of each quail with poultry shears to remove it. Take out the giblets, then rinse the quails and pat dry with kitchen paper. Open the quail out on a chopping board and press down with the palm of your hand to flatten it slightly. Use poultry shears to cut the quail in two so each half has a breast connected to a leg. Push a skewer through each half,
piercing through the leg and breast. Mix together all the ingredients for the glaze. Set aside half to dress the salad and brush or rub the remainder over the quails. Cover loosely and leave the quails to marinate in the fridge for two to three hours. For the salad, peel the mooli and mango and cut into thin matchsticks. Put them into a bowl with the coriander and salad leaves, mix well. Preheat the grill to the highest setting. Arrange the marinated quails in a single layer on a baking tray. Place under the grill for 10 minutes, turning over halfway through. The skins should be golden brown and the meat firm and cooked through. Leave to rest for a few minutes. Pass the remaining glaze mixture and
use it to dress the prepared salad. Divide the salad between individual serving bowls and serve two quail skewers per person.