Barbecue Recipes

QUAIL WITH A FIVE-SPICE MARINADE

Blending and grinding your own five-spice powder for this Vietnamese dish will give the freshest-tasting results. If you are short of time, buy a ready-mixed blend from the supermarket.

INGREDIENTS
6 quail, cleaned
2 scallions, roughly chopped, to garnish
mandarin orange or satsuma, to garnish
banana leaves, to serve

FOR THE MARINADE
2 pieces star anise
2 teaspoons ground cinnamon
2 teaspoons fennel seeds
2 teaspoons Sichuan pepper
a pinch ground cloves
1 small onion, finely chopped
1 garlic clove, crushed
4 tablespoons clear honey
2 tablespoons dark soy sauce

SERVES 4—6

1. Remove the backbones from the quail by cutting down each side with a pair of strong kitchen scissors.

2. Flatten the birds with the palm of your hand and secure each bird using two bamboo skewers.

3. To make the marinade, place the five spices in a spice mill and grind into a fine powder (or grind using a mortar and pestle). Add the chopped onion, garlic, clear honey and soy sauce, and combine until thoroughly mixed.

4. Arrange the quail on a flat dish and pour the marinade over them. Cover the dish with plastic wrap and let the quail marinate in the refrigerator for 8 hours or overnight.

5. Cook the quail on a medium grill for 15—20 minutes, until golden brown, basting occasionally with the marinade and turning once.

6. To garnish, remove the outer zest from the mandarin orange or satsuma, using a vegetable peeler. Shred the zest finely and combine with the chopped scallions. Arrange the quail on a bed of banana leaves and garnish with the orange zest and scallions.