Maple-roasted quail

Maple-roasted quail

By
From
Moorish
Serves
4
Photographer
Mark Roper

We just can’t go past quail, particularly when marinated and then grilled or baked. These lovely little plump-breasted birds are quick to cook and have a fine delicate flesh. The maple glaze is blissfully easy to prepare and has a lovely smoky depth, which works particularly well with quail’s underlying sweetness.

Ingredients

Quantity Ingredient
8 small quail
2 tablespoons olive oil
salt

Maple glaze

Quantity Ingredient
50ml pure maple syrup
1 teaspoon fresh thyme leaves
1/4 teaspoon cardamom seeds, lightly toasted and coarsely pounded
1/2 teaspoon freshly ground black pepper

To serve

Quantity Ingredient
green leaf salad
Toum, (optional)

Method

  1. Preheat the oven to 150°C.
  2. To make the maple glaze, combine all the ingredients in a bowl.
  3. Trim the quail of necks, wing tips and the drumstick knuckle. Split them down the backbone and flatten out. Wash the insides and pat them dry, then cut each quail in half.
  4. Heat the olive oil in a frying pan. Season the quail with the salt and cook them in batches in the hot oil until the skins colour lightly. Then put the quail in a roasting pan, skin side up. Baste them liberally with the maple glaze and cook in the centre of the oven for 25–30 minutes.
  5. Serve the quail with a green leaf salad, and perhaps a blob of garlicky toum.
Tags:
Malouf
Greg
Lucy
Moorish
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