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Quail Yakitori with
Radicchio Salad


LEVEL OF SKILL


PREPARATION


MARINADE


COOKING TIME


NUMBER OF SERVINGS

yumm!!

The ‘normal’ yakitori that we see everywhere from shopping centre food courts to fi ne dining restaurants is made with chicken. I’ve tried it with duck breasts, cooking them slowly so the layer of fat under the skin melts, but they’re still a bit fatty. Quail just might be the answer. More fl avour than chook and virtually no fat. You can buy the breast-only portions at supermarkets these days.

– see below.

INGREDIENTS

400 g (20–24) quail breast fillets, left whole or cut into 2 cm pieces

6–8 spring onions, white and pale-green

parts only, cut into 2–3 cm pieces

MARINADE

¹⁄³ cup (80 ml) shoyu (Japanese soy sauce)

¼ cup (60 ml) sake

2 tablespoons mirin

1 tablespoon sugar

RADICCHIO SALAD

1 tablespoon pine nuts

1 tablespoon neutral oil

1 tablespoon mirin

1 tablespoon rice vinegar sea salt

1 head radicchio, trimmed, leaves finely shredded

1 small stalk celery, sliced

½ small carrot, coarsely shredded

METHOD

1. Lightly toast the pine nuts in a dry non-stick frying pan over high heat for a couple of minutes, watching closely so they don’t burn, until they are golden-brown. Set aside.

 

2. Combine the marinade ingredients in a small bowl or jug. Place the quail fi llets in a shallow glass or ceramic bowl and pour over two-thirds of the marinade, turning to coat thoroughly. Reserve the last one-third of the marinade to baste the quail fi llets with as they cook. Cover with plastic fi lm and leave in the fridge to marinate for 2–4 hours.

 

3. Bring quail to room temperature by removing from the fridge half an hour before cooking, then thread the quail and spring onion pieces alternately onto eight skewers and set aside.

 

4. To make the salad, combine the neutral oil, mirin, rice vinegar and a pinch of salt in a bowl, then toss through the other ingredients.

 

5. Grill the skewers on a preheated chargrill over medium heat, turning occasionally, for 5 minutes or until just cooked through. Brush some of the reserved marinade over the skewers during the fi rst couple of minutes of cooking only (to allow it time to cook).

 

6. Serve two skewers per person with a spoonful of salad.

More Recipes


Whole Flounder with Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes

Quail Yakitori with
Radicchio Salad


LEVEL OF SKILL


PREPARATION


MARINADE


COOKING TIME


NUMBER OF SERVINGS

yumm!!

The ‘normal’ yakitori that we see everywhere from shopping centre food courts to fi ne dining restaurants is made with chicken. I’ve tried it with duck breasts, cooking them slowly so the layer of fat under the skin melts, but they’re still a bit fatty. Quail just might be the answer. More fl avour than chook and virtually no fat. You can buy the breast-only portions at supermarkets these days. – see below.

INGREDIENTS

400 g (20–24) quail breast fillets, left whole or cut into 2 cm pieces

6–8 spring onions, white and pale-green parts only, cut into 2–3 cm pieces

MARINADE

¹⁄³ cup (80 ml) shoyu (Japanese soy sauce)

¼ cup (60 ml) sake

2 tablespoons mirin

1 tablespoon sugar

METHOD

1. Lightly toast the pine nuts in a dry non-stick frying pan over high heat for a couple of minutes, watching closely so they don’t burn, until they are golden-brown. Set aside.

 

2. Combine the marinade ingredients in a small bowl or jug. Place the quail fi llets in a shallow glass or ceramic bowl and pour over two-thirds of the marinade, turning to coat thoroughly. Reserve the last one-third of the marinade to baste the quail fi llets with as they cook. Cover with plastic fi lm and leave in the fridge to marinate for 2–4 hours.

 

3. Bring quail to room temperature by removing from the fridge half an hour before cooking, then thread the quail and spring onion pieces alternately onto eight skewers and set aside.

 

4. To make the salad, combine the neutral oil, mirin, rice vinegar and a pinch of salt in a bowl, then toss through the other ingredients.

 

5. Grill the skewers on a preheated chargrill over medium heat, turning occasionally, for 5 minutes or until just cooked through. Brush some of the reserved marinade over the skewers during the fi rst couple of minutes of cooking only (to allow it time to cook).

 

6. Serve two skewers per person with a spoonful of salad.

More Recipes


Whole Flounder with
Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes

Quail Yakitori with
Radicchio Salad


LEVEL OF SKILL

PREPARATION

MARINADE

COOKING TIME

NUMBER OF SERVINGS

yumm!!

The ‘normal’ yakitori that we see everywhere from shopping centre food courts to fi ne dining restaurants is made with chicken. I’ve tried it with duck breasts, cooking them slowly so the layer of fat under the skin melts, but they’re still a bit fatty. Quail just might be the answer. More fl avour than chook and virtually no fat. You can buy the breast-only portions at supermarkets these days. – see below.

INGREDIENTS


400 g (20–24) quail breast fillets, left whole or cut into

2 cm pieces

6–8 spring onions, white and pale-green parts only, cut into

2–3 cm pieces

MARINADE

¹⁄³ cup (80 ml) shoyu (Japanese soy sauce)

¼ cup (60 ml) sake

2 tablespoons mirin

1 tablespoon sugar

RADICCHIO SALAD

1 tablespoon pine nuts

1 tablespoon neutral oil

1 tablespoon mirin

1 tablespoon rice vinegar sea salt

1 head radicchio, trimmed, leaves finely shredded

1 small stalk celery, sliced

½ small carrot, coarsely shredded

METHOD


1. Lightly toast the pine nuts in a dry non-stick frying pan over high heat for a couple of minutes, watching closely so they don’t burn, until they are golden-brown. Set aside.

 

2. Combine the marinade ingredients in a small bowl or jug. Place the quail fi llets in a shallow glass or ceramic bowl and pour over two-thirds of the marinade, turning to coat thoroughly. Reserve the last one-third of the marinade to baste the quail fi llets with as they cook. Cover with plastic fi lm and leave in the fridge to marinate for 2–4 hours.

 

3. Bring quail to room temperature by removing from the fridge half an hour before cooking, then thread the quail and spring onion pieces alternately onto eight skewers and set aside.

 

4. To make the salad, combine the neutral oil, mirin, rice vinegar and a pinch of salt in a bowl, then toss through the other ingredients.

 

5. Grill the skewers on a preheated chargrill over medium heat, turning occasionally, for 5 minutes or until just cooked through. Brush some of the reserved marinade over the skewers during the fi rst couple of minutes of cooking only (to allow it time to cook).

 

6. Serve two skewers per person with a spoonful of salad.

More Recipes


Whole Flounder with
Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2020 Tucker Barbecues Recipes

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