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)

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

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

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.


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.

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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