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.
Made on a cold, December day.