Tea-Smoked Quail

Preparation info
  • Serves


    • Difficulty


Appears in

By Neil Perry

Published 1998

  • About

Tea-smoking yields one of my favourite flavours, and it is easy to achieve as long as you use a powerful extractor fan until all the smoke has dissipated. The quail in this recipe is first steamed, then smoked, and finally, wok-fried. Each of the steps changes a part of the taste or texture, adding a completeness to the final dish. I serve this with a simple steamed eggplant dressed in bean paste sauce as a starter at Wockpool. This dish again is designed to be part of a shared table; howev