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| 8 | Dressed quail split in half |
| 1/2 | Cup light soy sauce |
| 2 | Tablespoons honey |
| 3 | Or 4 spring onions, chopped |
| 2 | Cloves garlic peeled, chopped |
| 1 | Medium sized piece root ginger, peeled and chopped |
| 1/2 | Teaspoon five spice powder |
| 1/2 | Cup vegetable oil |
| 1 | Tablespoon walnut oil |
| 1/2 | Cup Craigmoor Rummy Port |
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To make the marinade: mix the soy sauce and honey together and add spring onions, garlic and ginger. Combine all other ingredients and mix together well. Use marinade with all types of white meat.
If you are cooking whole pieces of meat, the skin should be pierced before covering the meat with the marinade. To be effective, marinate meats for at least 3 to 4 hours. Dry meats with a paper towel when taken from the marinade. Put on an oiled and heated barbecue to cook and baste with the marinade during cooking.
To cook the quail: place in a shallow casserole and cover with the marinade. Cover and leave for at least 4 hours. Strain liquids from the quail and set aside. Barbecue quail, turning them fre- quently and basting them often. The quail will be very tender and well browned when barbecued in this way. Serve with caramelised oranges. Jocelyn van Heyst. Bon-Appetit, Exec.Chef. Magnus Johansson
~End Recipe Export- From the files of Exec.Chef Magnus Johansson ___ Terminate 1.50/Pro ! Origin: Shezza's Point - Down Under (3:640/937.7)
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