Barbecued Quail with Grilled Corn and Barbecue Sauce
( SERVES 4 )
Sucking the meat from the bones is half the enjoyment of eating plump quail - the other half is licking your fingers afterwards
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|2||Sweetcorn, cobs in the husk|
|2 tbsp||Oil, for coating|
|170 g||Unsalted butter|
|1 tbsp||Lime, or lemon juice|
|1 handful||Basil leaves, shredded|
|1 to taste||Salt & freshly ground pepper|
- Bring a large saucepan of water to the boil, then drop in the corn cobs, still in their husks, and cook for 2 minutes. Drain, then rub the cobs with the oil and place them on a barbecue grill to cook for 12-15 minutes, turning them as they brown.
- Meanwhile, lightly season the quail and grill over the barbecue for 3-4 minutes on each side. The meat will be golden brown and slightly charred but still pink. Keep warm until ready to serve.
- Remove the corn from the heat, then cool slightly before peeling off the husks. While the corn cools, melt the butter in a small saucepan with the lime or lemon juice and basil, then season with salt and pepper before spooning over the corn. Place the quails on a platter, spoon the barbecue sauce over them and place the corn at the side.