2 red onions, peeled
4 large clove garlic, peeled
1/2 cup white tequila
Juice and zest of 2 limes
1 cup bbq sauce
1 tbsp runny honey
Pinch dried chilli flakes
Salt and freshly ground black pepper
1 tbsp black sesame seeds
8 quail, cleaned
Light olive oil
Preheat oven to 180˚C/350˚F
Pat quail dry with paper towel and cut into sections. To see how to do this – see video here.
Place onions, garlic, tequilla, lime zest and juice. bbq sauce, honey and chilli flakes along with a good pinch of salt and black pepper, into the bowl of a food processor and whizz until smooth.
Season the quail all over with crushed sea salt and freshly ground black pepper.
Heat a tbsp or two olive oil in a large frying pan. Sear the quail skin side down down until golden brown. Do this in batches 2-3 quails at a time, adding more oil if needed. Don’t overcrowd the pan with the quail or they won’t crisp up. Drain on paper towel then add to a bowl and cover with the pre-made BBQ sauce and 1 tbsp olive oil. Toss to coat well then turn out into a non-stick metal baking dish.
Roast in the oven for 16-18 minutes or until cooked through. The little legs and drumsticks will cook quicker so you might want to remove them around the 12 min mark.
Remove from oven and scatter with sesame seeds. Serve warm with extra lime wedges (optional).
All ingredients listed are available to buy from the Dollard & Co. Food Hall now.
Recipe & Imagery Credited to Katie Quinn. To see her full range of recipes, visit her website here