Serves 4.
This a a recipe using a marinade which I use for a number of dishes, adapting according to the main ingredient. Black rice in France is known as Riz Venere. Use the marinade as a separate sauce to serve over the quails and the rice.
This a a recipe using a marinade which I use for a number of dishes, adapting according to the main ingredient. Black rice in France is known as Riz Venere. Use the marinade as a separate sauce to serve over the quails and the rice.
Ingredients:
- 4 Quails
- 2 lemons (zest + juice)
- 50 ml low sodium soya sauce
- 4-5 large cloves of garlic
- 1 thumb sized piece of fresh ginger
- 1T balsamic vinegar
- 1 small bouquet of fresh coriander
Method:
Wash quails and pat dry.
Mince or cut into tiny cubes the garlic and ginger.
Zest the lemons, then squeeze the juice.
Mix all the ingredients in an ovenproof dish, add the quails and marinate overnight in the fridge, covered, turning the quails once or twice.
Bake in a hot oven (200°) covered with a sheet of foil until thoroughly cooked.
Just before serving, remove foil and bake for a few more minutes to brown.
Serve with black rice and stir fried vegetables.
Bon appétit!
