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Quail With A Five Spice Marinade
Blending and grinding your own five-spice powder for this Vietnamese dish will give the freshest-tasting results. If you are short of time, buy a ready-mixed blend from the supermarket.
Ingredients
6 quails, cleaned
2 spring onions, roughly chopped, to garnish
Mandarin orange or satsuma, to garnish
Banana leaves, to serve
FOR THE MARINADE
2 pieces star anise
10ml/2 tsp ground cinnamon
10ml/2 tsp fennel seeds
10ml/2 tsp Sichuan pepper
A pinch ground cloves
1 small onion, finely chopped
1 garlic clove, crushed
60ml/4 tbsp clear honey
30ml/2 tbsp dark soy sauce
Details
Serves: 6
Method
1. Remove the backbones from the quails by cutting down either side with a pair of strong kitchen scissors.
2. Flatten the birds with the palm of your hand and secure each bird using two bamboo skewers.
3. To make the marinade, place the five spices in a pestle and mortar or spice mill and grind into a fine powder. Add the chopped onion, garlic, clear honey and soy sauce, and combine until thoroughly mixed.
4. Arrange the quails on a flat dish and pour over the marinade. Cover with clear film and leave in the fridge for 8 hours or overnight for the flavours to mingle.
5. Cook the quails on a medium barbecue for 15-20 minutes until golden brown, basting occasionally with the marinade and turning once.
6. To garnish, remove the outer zest from the mandarin orange or satsuma, using a vegetable peeler. Shred the zest finely and combine with the chopped spring onions. Arrange the quails on a bed of banana leaves and garnish with the orange zest and spring onions.
Cook's Tip:- If you prefer, or if quails are not available, you could use other poultry such as poussins as a substitute.
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