Quail With LIQUORICE And Soya Sauce 0 Comments


Quail with liquorice and soya sauce

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Portions: usually 1-2 quails per person, depending on your guests’ preferences and choice of accompaniment. 
(Serves 2-4)

Ingredients
Liquorice Glaze
• 25 g Johan Bülow Salty Liquorice Syrup
• 1 tbsp. finely chopped ginger
• 50 g liquid honey
• 1 dl soya sauce

Quails
• 4 quails
• small amount of olive oil
• 8 long liquorice roots

Directions
Liquorice Glaze
Put salty liquorice syrup, ginger, honey, soya sauce in a saucepan and simmer for 2-5 minutes, until the glaze has thickened. Remove from heat.

Quails

Clean the quails using wet kitchen roll to remove all the blood. Cut off heads if not already removed.
Rub quails in a small amount of olive oil.
If required, sharpen the end of the liquorice roots using a sharp knife and skewer the quails (mostly for effect).
Roast the quails on a hot grill or in a roasting pan.
Brush with liquorice glaze during the last few minutes of cooking and serve immediately with extra glaze on the side.

TIP
The glaze can also be used as a dressing, e.g. with vegetable sticks or as a dressing for noodle salads.
Sweet baked potatoes and a salad, ideally bitter salads, are excellent with these quails.

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