01-17-2006, 03:39 AM
Ingredients
(Per person)
1 Quail
5 slices Eggplant
5 spears Asparagus
2.5 slices Proscuitto
100ml Olive oil
1 Clove garlic, crushed
1 tblspn Red vinegar
1 tblspn Honey
Salt to taste
Pepper to taste
Recipe Steps
Split the quail down the back & remove the spine & rib cage.
Marinate with lemon, garlic, olive oil, salt & pepper.
Slice the eggplant into 1 cm discs and rub with olive oil, garlic, salt & pepper
Cut the very ends off the asparagus and wrap in the proscuitto.
Place 5 sticks on each skewer, rub a little with olive oil.
Place the quail on a flat grill and cook for 8 minutes on each side. Finish off on the grill.
Place the eggplant on the flat grill till cooked & golden on both sides.
Bring the honey & vinegar to the boil, place the cooked eggplant in a bowl & pour over the dressing along with a little olive oil.
Set aside.
Grill the asparagus & proscuitto on the flat grill till cooked.
(Per person)
1 Quail
5 slices Eggplant
5 spears Asparagus
2.5 slices Proscuitto
100ml Olive oil
1 Clove garlic, crushed
1 tblspn Red vinegar
1 tblspn Honey
Salt to taste
Pepper to taste
Recipe Steps
Split the quail down the back & remove the spine & rib cage.
Marinate with lemon, garlic, olive oil, salt & pepper.
Slice the eggplant into 1 cm discs and rub with olive oil, garlic, salt & pepper
Cut the very ends off the asparagus and wrap in the proscuitto.
Place 5 sticks on each skewer, rub a little with olive oil.
Place the quail on a flat grill and cook for 8 minutes on each side. Finish off on the grill.
Place the eggplant on the flat grill till cooked & golden on both sides.
Bring the honey & vinegar to the boil, place the cooked eggplant in a bowl & pour over the dressing along with a little olive oil.
Set aside.
Grill the asparagus & proscuitto on the flat grill till cooked.