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Hot and sticky roast quail (recipes) and aeon (as used in expressions) (sh)


Hot and sticky roast quail (recipes)








Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



4 plump and juicy cloves garlic, crushed1 tbsp groundnut oil1 tsp ground cayenne½ lemon, juice only2 tbsp light soy sauce½ tsp salt4 tsp grainy mustard4 oven-ready quail



Method



Preheat the oven to 220C/425F/Gas 7. Peel and crush the garlic, then mix with the oil, cayenne, lemon juice, soy, salt and mustard. Place the quail in a small roasting tin - they should not touch. Pour over the basting mixture so that the birds are soaked in it and some of it drizzles into the pan.Roast the quail for twenty to twenty-five minutes, basting once. They should go rather sticky. Eat while they are hot, nibbling the bones and tearing them to pieces as you go.



aeon (as used in expressions) (sh)