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Barbecued quail or turkey steaks for Christmas

Neil Perry
Neil Perry

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Neil Perry's barbecued quail for Christmas.
Neil Perry's barbecued quail for Christmas. William Meppem

Part of a Christmas feast, this dish is designed to go in the middle of the table with steamed rice for a fantastic, tasty lunch. You could swap the quail for turkey steaks – just don't overcook them.

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Ingredients

  • 4 jumbo quails (160g each)

  • 3 cloves garlic, finely chopped

  • 2cm piece ginger, finely chopped

  • 2 small spring onions (white part only), finely chopped

  • 2 tbsp liquid maltose (available at Chinese food stores)

  • 2 tbsp soy sauce 2 tbsp oyster sauce

  • 1 tsp freshly ground white pepper 1 tsp Chinese five-spice powder

  • 1 tbsp Shaoxing wine

  • 2 tsp quality dark sesame oil

  • 1 punnet micro herbs, to serve

Method

  1. Step 1

    Butterfly the quail along the back bone.

  2. Step 2

    Using a mortar and pestle, crush the garlic, ginger and half the spring onion. Place in a large bowl with all remaining ingredients, except micro herbs, and stir to combine.

  3. Step 3

    Toss quail in marinade, cover and refrigerate overnight.

  4. Step 4

    Preheat barbecue or grill pan on medium-high. Shake excess marinade from quail and cook skin-side down for 4 minutes or until skin is caramelised. Turn and cook for 3 more minutes until flesh still has a blush of pink. Place on a serving platter.

  5. Step 5

    Bring marinade to boil. Drizzle over quail, top with micro herbs and serve.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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