Tea Smoked Quail With Oriental Coleslaw

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Serves 2-4

Preparation time
less than 30 mins

Cooking time
10 to 30 mins








Ingredients

4 quail, spatchcocked2 tbsp jasmine tea leaves2 tbsp demerara sugar2 tbsp rice1 tbsp sesame oil2 tbsp clear honey 1 tbsp soy sauceFor the oriental coleslaw:1 tbsp Thai fish sauce (nam pla) 2 tbsp rice wine vinegar1 tsp caster sugar 1 tsp chilli flakes 115g/4oz shredded white cabbage1 large carrot, peeled and cut into julienne (thin strips)3 spring onions, finely sliced115g/4oz bean sprouts1 red chilli, deseeded and finely sliced 6 mint leaves, shredded 6 large basil leaves, shreddedsalt and freshly ground black pepper

Method

1. Make a smoking mixture by combining the tea leaves, demerara sugar and rice. Cut a circle of foil that will fit the bottom of the wok, and scrunch the sides until you have made a container about 12cm/4½in diameter. Place it in the bottom of the wok and put 75g/5tbsp of the smoking mixture in the bottom. Place the wok over a full heat.2. Brush the quail with sesame oil and once the mixture starts to smoke place the quail on a circular metal rack that fits half way up the wok. Cover with a tight fitting lid and smoke for 5 minutes.3. Remove the wok from the heat and make the salad. In a large bowl, whisk together the fish sauce, vinegar, sugar and chilli flakes. Add the cabbage, carrots, spring onions, bean sprouts, chilli, mint and basil. Toss together. Season with salt and pepper and set aside for 10 minutes to allow the flavours to develop.4. In a small bowl mix together the honey and soy sauce. Remove the quail from the wok and brush the skin with the honey and soy mix. Place skin side down and grill for 2-3 minutes. Turn over the quail and grill for a further 2-3 minutes or until the skin is golden brown.5. Divide the salad between 2-4 plates and top each with a quail or two. Serve immediately with a wedge of lime.