Sunday, July 13, 2008

Hot and Sticky Roast Quail

Quail


Okay people, stop, and say, "thank you, Pam." Did you stop? Did you say it? You are thanking me because I am sharing with you the most amazing flavored glaze ever! The last time I made quail, I overcooked it on the grill. I overcook a lot of things on the grill, it's a skill I've quite perfected. So, I knew I wanted to roast these, the oven is my friend. I searched my cookbooks, and then turned to my trusty friend, the internet. I found a recipe for Hot and Sticky Roast Quail by Nigel Slater. I have never made a Nigel Slater recipe before, but I will now do whatever this man tells me to do.

The glaze is unbelievably amazing. Staggeringly amazing. As I was making it (which I doubled so that I would have leftovers), I kept thinking the proportions seemed off. Too much cayenne pepper. Too much mustard. Shows how much I know! Don't question it, just do it. This was so good, that as I was wrapping up the leftovers, I actually was dragging my fingers through the glaze left in the pan and just slurping it up. I really could have licked the pan clean.

If you don't have quail, Nigel (don't you like how quickly I became on a first name basis with him) says that you can use chicken thighs. I think what is important here is the ratio of meat to glaze. You want lots of glaze, not so much meat. So, I'm thinking thighs or even wings. Oh, and see those roasted potatoes next to it. They are roasted in duck fat. OMG! Now, I understand what all the fuss is about. I could have made a meal of those potatoes. Seriously this whole meal was amazing and took about 10 minutes of prep. If I ever kill someone and go on death row, this is going to be my last meal, followed by something chocolate.

Nigel Slater's Hot and Sticky Roast Quail
Serves 2 (I recommend doubling or tripling, you're going to want lots of this)

Ingredients

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

Preheat the oven to 425F. 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.


Bookmarked


As I had this bookmarked for several weeks, this will be my entry for Bookmarked Recipes hosted by Ruth at Ruth's Kitchen Experiments.

15 comments:

noble pig said...

You will get so many hits on this recipe based on just the name alone...ahem...but let me tell you this looks delicious Pam! Another winner, but I expect nothing less from you!

Anh said...

Such an excellent recipe! I have to look out for some quails in my next shopping trip!

Marjie said...

Don't'cha just love it when you perfect the art of messing things up? Then no one will ask you to do it anymore! These look great, and your glaze looks like a winner for any bird!

Peter M said...

I might splurge on some quail again, this dish looks like the ingredients listed here...divine!

Grace said...

a piece of quail has never passed between my lips (i wouldn't even know where to find any), but the glaze does sound truly awesome. i guess i'll just have to try it on some plain ol' chicken. eh, it'll do. :)

Pam said...

Noble - I know! But it was Nigels name, not mine.

Anh - thank you!

Marjie - my husband has also perfected the heart of messing up, so that he doesn't have to do something any more.

Peter - I wouldn't be having quail, if I didn't get it free from my son-in-law (he hunts).

Grace - I think it would work equally well on chicken.

Sarah said...

Wow...I must say this recipe sounds a bit sexy Pam! Never had quail before...is it a bit like duck?

maybelles parents said...

THis look so delicious. I need to find quail.

Paula said...

I used your recipe tonight substituting halibut ... it was terrific! If I ever see quail, I'll give it a go.

Pam said...

Sarah, it's not like duck, it's very lean.

Maybelles parents - I think the glaze work on lots of things, not just quail. Since quail might be hard to find.

Paula - It would have taken me forever to think about putting it on fish! What a great idea!

Patricia Scarpin said...

Pam, you are so fancy! I have never tried quail but my mouth is watering!

Mary Coleman said...

What a wonderful blog you have, Pam!
I'm in Nashville. My brother is the quail hunter in the family and I'm forwarding this recipe to him. He has a freezer full that I am sure could benefit from this recipe!!

katiez said...

I keep looking at the quail in the markets and never buying... Now I will, recipe duly bookmarked ;-))

Ruth Elkin said...

This really does sound amazing. I love glazes. I'll have to give it a go... I was planning on getting some chicken wings so I'll have to give this a go.

Thanks for a great recipe for bookmarked recipes!

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