Grilled Quails with Chilli/Orange Marmalade

Name: Grilled Quails with Chilli/Orange Marmalade
Cuisine: Western
Ingredients: 10 quails; 1 tsp toasted sesame oil; 1 tsp vegetable oil; 1 orange (zest and juice needed); 1 lime (juice needed); 2 tbsp marmalade jam; 2 tbsp soy sauce; 1 clove garlic (crushed); 1/2 tsp black pepper (freshly ground ); 1 piece fresh ginger ((1in) peeled and finely chopped); 1 tsp ground chillies; 1 piece fresh chilli (for garnish); salt to taste

By SIDEK KAMISO

THE Merdeka Day weekend is long and if you are planning to have family and friends over, why not throw a barbecue party? You definitely want the food to be cooked to perfection. This recipe for Grilled Quails with Chilli/Orange Marmalade will be a great addition to the party.

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Remove backbone quail and splay it open into butterfly cut. Clean inside out and pat dry with tea towel.

CourseDinner, Lunch
CuisineWestern

Remove backbone quail and splay it open into butterfly cut. Clean inside out and pat dry with tea towel.

CourseDinner, Lunch
CuisineWestern

Ingredients

10 quails
1tsp toasted sesame oil
1tsp vegetable oil
1 orangezest and juice needed
1 limejuice needed
2tbsp marmalade jam
2tbsp soy sauce
1clove garliccrushed
1/2tsp black pepperfreshly ground
1piece fresh ginger(1in) peeled and finely chopped
1tsp ground chillies
1piece fresh chillifor garnish
salt to taste

Instructions

Remove backbone quail and splay it open into butterfly cut. Clean inside out and pat dry with tea towel.
For marinade, add all ingredient except for fresh chillies.
Place quail in a resealable plastic bag and pour marinade into it. Mix well and leave it in the fridge for at least two hours.
Grill on a lower heat, skin side first until it browns (10 minutes) and turn it over to cook evenly (another 10 minutes).
Place on a serving plate with garnish with orange peel and sliced fresh chillies.