Tandoori-Stuffed Quail

4 servings

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Tandoori-Stuffed Quail Ingredients

4 Boned; prepared quails	MARINADE
; with skin on	110 g Natural yoghurt
4 tb Cold cooked rice; up to 6	3 ts Tandoori masala
4 tb Clear honey	1 ts Dried mint
2 ts Worcestershire sauce	1 ts Garlic powder

Instructions for Tandoori-Stuffed Quail

Put the quails and marinade together in a non-metallic bowl. Turn the quails in the marinade then cover and place in the fridge for 24-60 hours. Preheat the oven to 190C/375F/gas 5. Remove the quails from the marinade, reserving the liquid. Open out the quails and spread on a work surface. Mix a small amount of spare marinade into the cold rice to make it less sticky. Take 1-1 1/2tbsp rice, compress it, and gently fold a quail around it. Tuck in the skin flaps and legs and gently squeeze the quail into shape. Repeat with the others. Place the quails top-side up on a foil-lined baking tray. If they are firm, no need to truss them. Pour any remaining marinade over them. Bake for 12 minutes. About 2 minutes before the end of cooking, mix the honey and Worcester sauce in a small pan and heat to make a glaze. Remove the quails from the oven and pour the glaze carefully over them, making sure it covers all the exposed flesh. Return the quails to the oven for 1-2 minutes to finish off. Serve hot or cold. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized