|2 cloves||Garlic, finely chopped|
|5 cm||Fresh ginger, finely chopped|
|2 tsp||Chinese five spice|
|2 Tbsp||Light soy sauce, (shoyu)|
|1 Tbsp||Olive oil|
|1 Tbsp||Madeira, or port|
|4||Quail, 200g each, boned and spatchcocked (Main)|
|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|
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- 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.
- Remove from the heat and leave to cool. Once cold, pour over the quail and chill for 2 hours.
- Stir the quail at least once to make sure the meat is evenly coated.
- For the coleslaw, toss together the cabbage, carrot, onion and parsley.
- Mix in the mayonnaise and soy sauce.
- Season if needed, although soy sauce often provides enough salt.
- Heat a barbecue grill plate until hot.
- Place the quail on the grill and cook for 5-6 minutes, turning once, or until cooked to at least a medium degree.
- Brush marinade over the top during the cooking process.
- Remove, then rest the quail in a warm spot for a few minutes.
- Serve the quail with the coleslaw.
- Grate over some lemon zest and garnish with lemon wedges.