Baked Garlic Soup with Herb Toast
INGREDIENTS:
4 Quail
4 Cloves garlic; crushed
3 tb Sambal oelek
2 tb Honey
2 tb Light soy sauce
2 ts Brown sugar
2 tb Oil
4 Quail
4 Cloves garlic; crushed
3 tb Sambal oelek
2 tb Honey
2 tb Light soy sauce
2 ts Brown sugar
2 tb Oil
Wish I could show you all the picture of this dish. The quail are a gorgeous deep reddish orange in color. I imagine that this would be a great recipe to use on chicken wings. And they'd definitely be hot++ check out the amount of sambal oelek, the Indonesian condiment made of crushed bird's eye chilies, garlic and vinegar. I'm making this tomorrow with a hacked up chicken and a double recipe of the marinade. I'll start marinating it tonight. It would probably be great with a game hen as well. Stay tuned++a report will follow.
1: Cut quail in half through centres. Combine garlic, sambal oelek, honey, sauce, sugar and oil in bowl, add quail, stir well; cover, refrigerate overnight.
2: Just before serving, place quail on rack over baking dish, bake in moderate oven for 15 minutes, increase temperature to hot, cook further 10 minutes or until quail are crisp and tender.
Makes 4 servings.
Quail can be prepared 2 days ahead.
Storage: Covered, in refrigerator. Freeze: Uncooked quail suitable. Microwave: Not suitable.
1: Cut quail in half through centres. Combine garlic, sambal oelek, honey, sauce, sugar and oil in bowl, add quail, stir well; cover, refrigerate overnight.
2: Just before serving, place quail on rack over baking dish, bake in moderate oven for 15 minutes, increase temperature to hot, cook further 10 minutes or until quail are crisp and tender.
Makes 4 servings.
Quail can be prepared 2 days ahead.
Storage: Covered, in refrigerator. Freeze: Uncooked quail suitable. Microwave: Not suitable.