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Serves: 4

Pomegranate Glazed Quail With Dried Cherries And Walnuts

Prep Time
20 min.
Cooking Time
16 min.
Method
Indirect
Prep Time
20 min.
Cooking Time
16 min.
Method
Indirect

Ingredients

Quail 346X318
  • MARINADE
  • 3 tbsp pomegranate black treacle
  • 3 tbsp balsamic vinegar
  • 2 tbsp fresh thyme, finely chopped
  • 3/4 tsp sea salt
  • 1/2 tsp crushed red chilli flakes
  • 240 ml/8 fl oz extra-virgin olive oil
  • 8 whole quail, backbones and wing tips removed, butterflied
  • Sea salt
  • Ground black pepper
  • 1 large handful oak wood chips, soaked in water for at least 30 minutes
  • SALAD
  • 1 heart of cos lettuce,cut crossways into thin strips
  • 75 g/3 oz dried tart cherries, roughly chopped
  • 50 g/ 2 oz walnuts, coarsely chopped

Instructions

    If you love the smokey barbecue flavour, this gorgeous recipe is definitely one to try.

    Method:
    • Whisk the black treacle, vinegar, thyme, salt and red chilli flakes in a small bowl. Gradually whisk in the oil. Pour 120 ml/4 fl oz of the marinade into a small, non-reactive bowl to use for the salad. Cover and refrigerate until ready to use. Place the quail in a large resealable plastic bag and pour in the remaining marinade. Press the air out of the bag and seal tightly. Turn the bag to distibute the marinade, place in a bowl and refrigerate for at least 8 hours or up to 24 hours, turning occasionally.
    • Pre-pare a two-zone fire for high heat (230-290°C)
    • Remove the quail from the bag, letting the excess marinade drip back into the bag. Discard the marinade. Season the quail with 1 tsp salt and 1/2 tsp pepper. Brush the cooking grate clean.
    • Drain and add the wood chipc to the charcoal and put the lid on the grill.
    • When smoke appears, cook the quail, breast side up, over roasting/in-direct high heath for about 15 minutes, with the lid closed, until the meat shows no sign of pink when pierced with the tip of a knife at the thigh bone. To crisp the skin, move the quail over grilling/direct high heath , skin side down, and cook for about 1 minute, turning once. Remove from the grill.
    • In a large bowl toss the salad ingredients with the reserved, refrigerated marinade. Season with salt and pepper. Serve the quail warm with the salad.
Ingredients
Instructions

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