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)
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.