A re­fresh­ingly healthy start to the new year

Ginger and le­mon grass glazed quail skew­ers with Asian salad

Buckinghamshire Advertiser - - FOODANDDRINK -

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

Asian Salad:

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.

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