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Tea-Smoked Quail

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Preparation info
    • Difficulty

      Medium

Appears in

By Neil Perry

Published 2008

  • About

Less commitment in effort than the previous duck dish, this quail is no less delicious. We steam the quail first and smoke it later; being smaller, quail seems to keep more of the smoked flavour. You can serve the quail with pickled cucumber and shiitake mushrooms, or pickled cabbage. It also works a treat as part of a cold-cut platter.

Ingredients

  • 2 large quails
  • 1 teaspoon sesame oil
  • 150 g (

Method

Place a steamer over a pot of boiling water. Put the quails on a plate into the steamer and steam for 8 minutes, then remove and cool. Rub the quails all over with sesame oil.

Cut out a circle of foil about 20 cm (8

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