THE FIRE-LACQUER HUNT

(Our Play on Spiced Grilled Quail)

THE FIRE-LACQUER HUNT

Ingredients: 4 Quails (spatchcocked), 1 tbsp Piri-Piri flakes, 1 tsp Smoked paprika, 1 tsp Salt, 50ml Olive oil, 2 tbsp Honey, 1 Lemon (juiced)...

Ingredients

  • 4 Quails (spatchcocked)
  • 1 tbsp Piri-Piri flakes
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 50ml Olive oil
  • 2 tbsp Honey
  • 1 Lemon (juiced)

Cooking Method

  1. The Coat Rub quails with salt and oil; let sit for 30 minutes.
  2. The Bloom Whisk piri-piri, paprika, honey, and lemon juice with a tiny 10ml splash of water; boil for 1 minute.
  3. The Scorch Grill quails on maximum heat for 5 minutes per side until skin is rock-hard and charred.
  4. The Marriage Baste heavily with the fire-silk for the last 2 minutes until sticky and blackened.
  5. The Final Flourish Finish with raw lemon zest and extra piri-piri oil.

Cuisine: Portuguese

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