Pomegranate Baked Quail
I thought this one up on holidays when we were able to buy a pack of 4 big plump quail-one of my favourite birds.
Steps
Marinate quail in remaining ingredients 2 hours.
Heat oven and tray to 220c.
Remove quail from marinade , strain and reserve.
Place quail skin-side down on heated tray and cook for 10 minutes.
Turn and cook a further 5 minutes to crisp and brown skin.
Meanwhile heat marinade to boiling and cook on a low heat to reduce by half.
Serve quail with a little of the syrup spooned over.
Ingredients
quail, pomegranate molasses, orange marmalade, lime, juice and zest of, garlic, salt & freshly ground black pepper