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    Ingredients:: Spatchcocked, Braaied Quail With Sticky Spiced Plums

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    api-282024427
    The document provides a recipe for spatchcocked quail with sticky spiced plums. It instructs the reader to remove the backbone from 4 quail and flatten them before marinating the birds in olive oil, garlic, salt, pepper and plum sauce. It then has you skewer plum halves and the marinated quail before grilling skin side down for 6-8 minutes and turning to finish cooking. The quail and plums are served on a bed of butter lettuce.

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    Ingredients:: Spatchcocked, Braaied Quail With Sticky Spiced Plums

    Uploaded by

    api-282024427
    31 views1 page
    The document provides a recipe for spatchcocked quail with sticky spiced plums. It instructs the reader to remove the backbone from 4 quail and flatten them before marinating the birds in olive oil, garlic, salt, pepper and plum sauce. It then has you skewer plum halves and the marinated quail before grilling skin side down for 6-8 minutes and turning to finish cooking. The quail and plums are served on a bed of butter lettuce.

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    The document provides a recipe for spatchcocked quail with sticky spiced plums. It instructs the reader to remove the backbone from 4 quail and flatten them before marinating the birds in olive oil, garlic, salt, pepper and plum sauce. It then has you skewer plum halves and the marinated quail before grilling skin side down for 6-8 minutes and turning to finish cooking. The quail and plums are served on a bed of butter lettuce.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    31 views1 page

    Ingredients:: Spatchcocked, Braaied Quail With Sticky Spiced Plums

    Uploaded by

    api-282024427
    The document provides a recipe for spatchcocked quail with sticky spiced plums. It instructs the reader to remove the backbone from 4 quail and flatten them before marinating the birds in olive oil, garlic, salt, pepper and plum sauce. It then has you skewer plum halves and the marinated quail before grilling skin side down for 6-8 minutes and turning to finish cooking. The quail and plums are served on a bed of butter lettuce.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Spatchcocked, Braaied Quail with Sticky Spiced Plums

    Ingredients:
    4 prepared Quail
    2 Tablespoons Extra-Virgin Olive Oil
    2 Garlic Cloves (crushed)
    -Teaspoon Malden Salt
    Teaspoon Ground Black Pepper
    2 Tablespoons Clarkes Sticky Plum Sauce
    1-Teaspoon Ground Cinnamon
    4 Red Skinned Plums (halved and pitted)
    To Serve: Fresh, Green, Crispy Baby Butter Lettuce
    Preparation:
    1) Scissor-snip up each side of both birds backbones, remove
    backbone and discard.
    2) Place birds, skin side up, on own sheet of heavy duty foil. Pound to
    flatten breastbones and turn both legs inwards toward Centre. Cut a
    slash through both legs of each bird
    3) Mix oil, garlic, salt & pepper, plum sauce, and half the cinnamon.
    Pour most of this mixture over birds (remember to cup some for
    plums), Wrap the birds in the foil for later.
    4) Using metal or wooden sosatie sticks, skewer 4 plum halves on 1
    skewer, and drizzle marinade over with remaining cinnamon.
    5) Skewer the birds (2 skewers each).... 1 through the thighs and 1
    through the breasts/wings
    6) Once coals are ready on the braai (7 second hand test) , Cook birds
    skin side down for 6-8 minutes then turn to other side for 2-3
    minutes or until juices run clear and skin is brown/crisp.
    7) Remember to Add the plums to the grid when you first turn the birds
    they are ready when soft, keep turning them though to avoid
    marinade burning.
    Serve on a bed of Crisp Green Baby Butter Lettuce and ENJOY.....PS best
    eaten with fingers!!

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