Tea Smoked Quail

http://www.igourmet.com/ST/recipe_view.asp?ID=16130

Ingredients:

• 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

Directions:

• 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.