Last night (April 10, 2013), in Jalalabad, Afghanistan, I had delightful barbequed quail.
The birds were already cleaned. All that needed doing was to rub the quail with a mixture of salt, black pepper, minced garlic and a little cooking oil. Then to grill, making sure they were cooked but not too dried out.
Update: The quail was so good, I brought some back to Kabul from Jalalabad and they were part of a barbeque we had yesterday in our compound. I also made a raisin sauce for dipping, which I will provide as a separate recipe.
Marinating in garlic, oil, salt and pepper
Cooking on the barbeque
Cooked and ready to eat
With the brothers who tended the barbeque
With my housemates - PF, Soo Eun and Some
And other compound mates - Monica and Hai Kyung
And Jean Louis
The birds were already cleaned. All that needed doing was to rub the quail with a mixture of salt, black pepper, minced garlic and a little cooking oil. Then to grill, making sure they were cooked but not too dried out.
Update: The quail was so good, I brought some back to Kabul from Jalalabad and they were part of a barbeque we had yesterday in our compound. I also made a raisin sauce for dipping, which I will provide as a separate recipe.
Marinating in garlic, oil, salt and pepper
Cooking on the barbeque
Cooked and ready to eat
With the brothers who tended the barbeque
With my housemates - PF, Soo Eun and Some
And other compound mates - Monica and Hai Kyung
And Jean Louis
No comments:
Post a Comment