29 April 2010

Recipe: Sticky Sesame Quails

Sticky Sesame Quails

Available in the Western-Cape only
Serves 4
4 quails seasoned with salt, pepper
and ground cumin
2 tbls vegetable oil
2-3 tbls sesame seeds

Heat the oil and brown the quails on all sides. Dip into the honey & soy sauce and roast in a preheated oven for 10 minutes. Remove from the oven and paint with the honey & soy sauce, sprinkle with sesame seeds and return to the oven for another 5 minutes. Place in a warming oven until ready to serve.

Honey & soy sauce:
Heat the oil in a saucepan, add the ginger and cook for 2 minutes. Add the sugar and garlic and cook for 2 minutes. Then add the soy sauce, water, honey and the herbs. Cook until it is reduced by two thirds. At this stage you will dip the quails in the sauce before roasting them. Once that is done you can reduce the remaining sauce until it is sticky enough to cling to the quails and so that the sesame seeds can stick to the sauce.

2 tbls sunflower oil
2 tbls fresh ginger cut into matchsticks
1/2 cup brown sugar
6 cloves garlic, sliced
1 cup soy sauce
1/2 cup water
1 tbls runny honey
1/2 cup each of chopped mint, coriander and basil


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