Tea-Smoked Quail -

Tea-Smoked Quail

Home smoking at its easiest: the tea, sugar and rice make a simple smoking mixture, while the Asian marinade gives fantastic flavour. It also contains much less salt than bought smoked food.

Ingredients

Serves 2 (4 as a starter)

1 tablespoon sesame oil
2 tablespoons liquid honey
1 tablespoon reduced-salt
Soy sauce
4 quail
2 tablespoons jasmine tea leaves
2 tablespoons demerara sugar
2 tablespoons rice

Method

Combine the sesame oil, honey and soy sauce in a bowl, rub over the quail and marinate for 1 hour.

Make a smoking mixture by combining the tea leaves, sugar and rice. Cut a circle of foil that will fit the bottom of a wok, and scrunch the sides until you have made a container about 12cm (4½in) in diameter. Place it in the bottom of the wok and put the smoking mixture in the bottom.

Place the wok over the highest heat and, once the mixture starts to smoke, place the quail on a circular metal rack that fits half-way up the wok. Cover with a tight-fitting lid and smoke for 5 minutes.

Remove the wok from the heat and allow the quail to continue to smoke without lifting the lid for 1-2 minutes then Serve.

Per serving:- 461 kcals, 29g fat, 7g saturated fat, 4g carbohydrate, 0.22g sodium

Related food category:

• Chicken, Poultry and Game