Hot and sticky roast quail

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December 11, 2013 by dgarnett2013

Hot and sticky roast quail: Nigel Slater’s The Kitchen Diaries


If you don’t have quail, you can use chicken thighs (longer in the oven, at a slightly lower temperature).

  • 8 garlic cloves, crushed
  • 2 tbsp groundnut oil (I used canola)
  • 2 tsp ground cayenne
  • juice from 1 lemon
  • 4 tablespoons soy sauce
  • 1 teaspoon salt
  • 8 tsp grainy mustard
  • 8 – 10 oven-ready quail

Preheat the oven to 220 degrees C.

Peel and crush the garlic, then mix with the oil, cayenne, lemon juice, soy, salt and mustard.


Place the quail in a small roasting tin – they should not touch. Pour over the basting mixture so that the birds are soaked in it and some of it drizzles into the pan.

Roast the quail for twenty to twenty-five minutes, basting once (I didn’t baste). Serve with pan glaze spooned over.

Made on a cold, December day.

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