Bar Snacks
Ingredients
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| 8 | Quails dressed (split along the back, spatchcock style) |
| 4 generous tbs | Hoisson sauce |
| 1/4 cup | dark soya sauce |
| 1 tbs | oil |
| 6-8 cloves | garlic (crushed) |
| 2.5cm | of peeled and grated fresh ginger |
| 4 | fresh chillies (seeded & diced) |
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- Place birds on baking tray and brush the marinade on underneath or top - leave to marinate (2 hours minimum).
- Brush more marinade on birds before baking in a hot oven, can grill over a fire or in a barbeque.
- If baking in an oven, skin side facing down, place foil over the top - add a little water to stop the marinade from burning & bake for 35-40 minutes.
- If grilling or barbequeing, place birds breast facing down towards the coals for 25-30 minutes turning for the last 10-15 minutes.
The Best Test is in the Eating
Bon Appetite!
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