Quail has been a little forgotten in everyday life and it is a shame because a quail on the grill with the right marinade is unforgettable.
1 tsp. salt
½ tsp. pepper
- 2 tbsp. LêLê Hoisin Dip sauce
- 1 tbsp. honey
- tsp. dry chili
- 2 cloves of garlic
- 2 shallots
- 2 tbsp. soy sauce
Here's how you do it
Clean the quails, remove the throat, and make a small, approximately 3 mm deep and 1 cm long incision on each breast (to allow the marinade to enter the breast).
Make a salt and pepper mixture, butter it on the quail inside and out.
Pillow garlic and shallots and crush them with the flattened side of a knife.
Mix the marinade with LêLê Hoisin dip sauce, honey, soy sauce, chili, onion and garlic, and turn the quail in the marinade.
Leave it in the refrigerator overnight.
Preheat oven to 180 degrees.
Heat the quail 1 minute on each side of an oil pan.
Put them in the oven for 15 minutes.
LêLês Hoisin-Dipsauce can be purchased in all LêLê Street Kitchens, at Irma supermarkets, as well as in Food & Wine, Magasin, Kongens Nytorv.
If you feel inspired and want to try the Vietnamese cuisine, then find the recipes in the cookbook “Lêles Green Kitchen” which can be purchased in one of our Street Kitchens.