Barbecued Quail With Spiced Salt And Lemon Recipes

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
• Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

Steps:

• To make the spicy salt and pepper, combine the ingredients and dry fry over a low heat for 2-3 minutes or until aromatic.
• Split each quail in half down the middle and clean well.
• Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently.
• Coat each quail piece in flour, dustin off the excess.
• Fill a wok to 1/4 full with oil and heat the oil to 190c.
• Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper.
• Serve with the lemon wedges on the side.

Steps:

• Check quail for any stray bone fragments or feathers. If there are V-shaped grilling pins protruding (these shape the partly boned birds), leave them in place. Rinse, and pat dry with paper towels.
• In small skillet or saute pan, combine salt, peppercorns, star anise and cinnamon. Place over high heat, and stir or shake until peppercorns begin to smoke. Set aside, and allow to cool.
• Place soy sauce in mixing bowl, add quail, and turn until they are lightly coated. Sprinkle the salt mixture (avoid the whole spices) sparingly inside the quail, and somewhat liberally outside. Put quail on a rack to dry at room temperature for 1 hour.
• While quail are drying, remove whole spices (peppercorns, star anise, cinnamon) from the salt, and grind them in spice grinder to a coarse powder. Add all of the remaining salt to the powder, and continue to process until finely ground. Transfer mixture to small serving bowl. Add sugar, and mix well. Set aside.
• In large, wide saucepan over medium-high heat, add peanut oil to a depth of at least 2 inches, and heat to about 375 degrees. Add quail, in batches if necessary, and fry until lightly golden, about 3 minutes. Remove, and drain on paper towels.
• To serve, remove grilling pins. Use large chef's knife or cleaver to cut each bird in half lengthwise and then diagonally under each thigh. The meat should be slightly pink. Arrange on large platter, and garnish with coriander sprigs. Pass the ground seasoned salt separately for dipping.