Tuesday, September 16, 2008

Tea Smoked Quail


  • 4 quail, spatchcocked
  • 2 tbsp green or jasmine tea leaves
  • 2 tbsp demerara sugar
  • 2 tbsp rice
  • 1 tbsp sesame oil
  • 2 tbsp clear honey
  • 1 tbsp soy sauce
For the oriental coleslaw:
  • 1 tbsp Thai fish sauce (nam pla)
  • 2 tbsp rice wine vinegar
  • 1 tsp caster sugar
  • 1 tsp chilli flakes
  • 115g/4oz shredded white cabbage
  • 1 large carrot, peeled and cut into julienne (thin strips)
  • 3 spring onions, finely sliced
  • 115g/4oz bean sprouts
  • 1 red chilli, deseeded and finely sliced
  • 6 mint leaves, shredded
  • 6 large basil leaves, shredded
  • salt and freshly ground black pepper
  • Make a smoking mixture by combining the tea leaves, demerara sugar and rice.
  • Cut a circle of foil that will fit the bottom of the wok, and scrunch the sides until you have made a container about 12cm/4½in diameter.
  • Place it in the bottom of the wok and put 75g/5tbsp of the smoking mixture in the bottom.
  • Place the wok over a full heat.
  • Brush the quail with sesame oil 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 make the salad.
  • In a large bowl, whisk together the fish sauce, vinegar, sugar and chilli flakes.
  • Add the cabbage, carrots, spring onions, bean sprouts, chilli, mint and basil.
  • Toss together.
  • Season with salt and pepper and set aside for 10 minutes to allow the flavours to develop.
  • In a small bowl mix together the honey and soy sauce.
  • Remove the quail from the wok and brush the skin with the honey and soy mix.
  • Place skin side down and grill for 2-3 minutes.
  • Turn over the quail and grill for a further 2-3 minutes or until the skin is golden brown.
  • Divide the salad between 2-4 plates and top each with a quail or two.
  • Serve immediately with a wedge of lime.

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