Barbecued Quail with Sweet-and-Sour Syrup Recipe
A Middle-Eastern inspired banquet dish recipe from Austrlian Gourmet Traveller for barbecued quail with sweet and sour syrup by chef Joseph Abboud.
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Ingredients
- Quail
- 1 small onion, finely grated
- Pinch saffron, dry toasted, ground, then dissolved in 1 tbsp boiling water
- ½ tsp each ground ginger and cardamom
- 2 tbsp olive oil
- 6 quails, boned (about 200gm each)
- Sweet and sour syrup
- 80 ml Iranian verjuice (see note) (1/3 cup)
- 2 tbsp grape molasses
- 1 tbsp 1 tbsp lemon juice
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