6 tbsp stones green ginger wine (available at liquor stores and bottle shops under $10.oo pr bottle)
2 tbsp peanut oil
1 tbsp fresh mint (roughly chopped)
1 orange zest
Salt and Pepper to finish
4 bamboo skewers soaked in water for 20 minutes before use
5ml canola spray
Method
Using kitchen scissors or a knife cut up either side of the back bone right through the neck opening of the quails. Drop the backbone into a bowl
Open out the bird skin side down, remove and offal or loose insides of the cavity if still present and add to the bowl
With a knife or clean fingers run down the inside of the breast pushing against the bone each side until you reach the centre , gently remove the breast bones, leaving the legs intact Rinse the bird under cold water, and then pat it dry with kitchen paper and reserve
Place all marinade ingredients in a bowl and the remainder of the orange and juice, Add quail, cover and refrigerate, turning once to marinate (1 hour minimum), When done skewer the birds
Preheat a Bbq or chargrill pan to high heat, spray with canola spray. Remove quail from marinade
Bbq skin side down until golden 3 to 4 minutes each side, season with salt and pepper
Tips & Hints
Place on a platter or individual plates with chargrilled peach and ham salad. Make Marinade and clean birds the day before, wash lettuce and make dressing to save time on the day
