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Ingredients

• 3 quail, spatchcocked
• marinade
• 1/2 tspn salt
• 1/2 tspn cracked black pepper
• 1 tspn honey or maple syrup
• 1 tspn tamari (for gluten free or soy sauce if not)
• 1/2 tspn Asian fish sauce
• 2 tspn Canola (or vegetable) oil
• 2 cloves garlic, crushed
• 1 green shallot (scallion, spring onion) chopped finely
• 1 stalk lemongrass, finely chopped
• For frying
• Equal parts butter and oil, for 3 quail approx 1 tblspn each
• potato segments
• Par boil peeled potatoes and cut into bite size pieces

Description

A Spicy Roasted Quail Dish Which Goes Perfectly With Your Choice Of Steamed Asian Greens And Roasted Quartered Potatoes Or Steamed Rice. The Lemon Dressing Gives It A Zesty Lift And There Is No Need For Gravy.

Group Recipes