SPATCHCOCKED QUAIL STUFFED WITH COUS COUS
SPATCHCOCKED QUAIL STUFFED WITH COUS COUS
6 Quails, deboned
3 cups apple wood
12 bamboo skewers soaked in water for 1 hour
Marinade
1 cup white wine (250ml)
The zest of two lemons
4 sprigs tarragon, chopped
2 teaspoon pepper (105ml)
In a large bowl whisk together white wine, lemon zest, tarragon and pepper.
Place the Quails in resealable plastic bags, pour ½ cup (125ml) of marinade over the Quails and place in the refrigerator. Reserve left over marinade. Refrigerate Quail for 1 hour.
Cous Cous
1 cup cous cous (250ml)
1 cup orange juice (250ml)
2 scallions, chopped
¼ cup sundried cranberries (60ml)
3 tablespoons tasted pine nuts (50ml)
salt and pepper to taste
Heat orange juice over medium heat until almost bubbling
Place cous cous in large bowl
Pour hot orange juice over cous cous and stir. Cover with plastic wrap and let sit 10 minutes. Fluff with fork, add scallions, cranberries, pine nuts, salt and pepper.
Allow to cool.
Place 1 cup (500ml) of wood chips in water and soak for one hour
Turn Quail over onto back and stuff with cous ocus.
Spatchock the quail by skwereing crosswise with 2 soaked skewers.
Preheat one side of barbeque to 230°F/110°C or medium low heat.
To build a smoke pouch, drain 1 cup (250ml) of wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 2 cups (500ml) of dry wood chips on top and mix together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes on the top and bottom of the foil pack and allow the smoke to flow through and infuse the meat.
Place smoke pouch on heated side of the grill, close lid and wait for smoke.
Place quail on cool side of grill, close lid and smoke for 45 minutes over indirect heat @ 230/110
6 Quails, deboned
3 cups apple wood
12 bamboo skewers soaked in water for 1 hour
Marinade
1 cup white wine (250ml)
The zest of two lemons
4 sprigs tarragon, chopped
2 teaspoon pepper (105ml)
In a large bowl whisk together white wine, lemon zest, tarragon and pepper.
Place the Quails in resealable plastic bags, pour ½ cup (125ml) of marinade over the Quails and place in the refrigerator. Reserve left over marinade. Refrigerate Quail for 1 hour.
Cous Cous
1 cup cous cous (250ml)
1 cup orange juice (250ml)
2 scallions, chopped
¼ cup sundried cranberries (60ml)
3 tablespoons tasted pine nuts (50ml)
salt and pepper to taste
Heat orange juice over medium heat until almost bubbling
Place cous cous in large bowl
Pour hot orange juice over cous cous and stir. Cover with plastic wrap and let sit 10 minutes. Fluff with fork, add scallions, cranberries, pine nuts, salt and pepper.
Allow to cool.
Place 1 cup (500ml) of wood chips in water and soak for one hour
Turn Quail over onto back and stuff with cous ocus.
Spatchock the quail by skwereing crosswise with 2 soaked skewers.
Preheat one side of barbeque to 230°F/110°C or medium low heat.
To build a smoke pouch, drain 1 cup (250ml) of wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 2 cups (500ml) of dry wood chips on top and mix together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes on the top and bottom of the foil pack and allow the smoke to flow through and infuse the meat.
Place smoke pouch on heated side of the grill, close lid and wait for smoke.
Place quail on cool side of grill, close lid and smoke for 45 minutes over indirect heat @ 230/110
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