Barbecued Spatchcocked Quail with Five-Spice, Lemon and Red Cabbage Coleslaw

Ingredients

2 cloves	Garlic, finely chopped
5 cm	Fresh ginger, finely chopped
2 tsp	Chinese five spice
1 Tbsp	Honey
2 Tbsp	Light soy sauce, (shoyu)
1 Tbsp	Olive oil
1 Tbsp	Madeira, or port
4	Quail, 200g each, boned and spatchcocked (Main)

Coleslaw

1	Carrot, peeled and grated
80 g	Red cabbages, finely shredded (Main)
½	Red onions, finely sliced
2 Tbsp	Parsley, finely chopped
75 ml	Japanese mayonnaise
1 tsp	Light soy sauce, (shoyu)
2 to serve	Lemons

Directions

1. Make the marinade by mixing the garlic, ginger, five-spice, honey, soy sauce, oil and Madeira or port in a saucepan, then bring it to the boil.
2. Remove from the heat and leave to cool. Once cold, pour over the quail and chill for 2 hours.
3. Stir the quail at least once to make sure the meat is evenly coated.
4. For the coleslaw, toss together the cabbage, carrot, onion and parsley.
5. Mix in the mayonnaise and soy sauce.
6. Season if needed, although soy sauce often provides enough salt.
7. Heat a barbecue grill plate until hot.
8. Place the quail on the grill and cook for 5-6 minutes, turning once, or until cooked to at least a medium degree.
9. Brush marinade over the top during the cooking process.
10. Remove, then rest the quail in a warm spot for a few minutes.
11. Serve the quail with the coleslaw.
12. Grate over some lemon zest and garnish with lemon wedges.