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

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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.

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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.

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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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