I do like a good char sui marinated piece of meat that has been cooked over the coals or in a BBQ.

Quail is a small bird that I like to eat when the opportunity arises.

I had never combined these two things that I like until this day.

I’m clearly just listing facts about myself. There are three new ones for your collection.

CHAR SUI QUAIL

(feeds 3 as a main or more as part of a banquette)

6 quail or other small birds that you like to eat, butterflied
Char sui marinade (recipe follows)
50 g butter
Cucumber, tomato and herb salad (recipe follows)
Some kind of rice, to serve

Start this recipe at least 6 hours before you want to eat.
Pour char sui marinade over quail and make sure to massage it in there a little.
Cover and stash in the fridge for at least 6 hours, and up to 12 hours, to marinate.
Get a drum smoker or grill lit and sitting at 275 – 300 F (135 – 150 C).
Remove quail from marinade – there’s two steps here so please pay attention.
Strain any remaining marinade into a saucepan and simmer over medium heat for 2-3 minutes to kill any raw bird germs and reduce slightly into a glaze. Set aside.
Now it’s quail time.
Place quail into BBQ, skin side down.
Cook for 15 minutes or so, until caramelised in spots and slightly charred.
Flip quail, brush with a little of the marinade-turned-glaze you cooked out earlier and cook for another 15.
Place quail into a baking dish skin side up, add butter and cover with foil. Return to BBQ and cook for anther 30 minutes or until internal temp of quail reaches 165 F (75 C).
Rest 5 minutes. Yeah, you and the quail. It’s been a big day.
Glaze quail 1 more time and return to the BBQ, uncovered, for 5 minutes.
Plate it up, pour over resting juices and serve with salad and rice, and any extra glaze on the side.

CUCUMBER, TOMATO & HERB SALAD

1 tomato, cut in half and sliced
1 lebanese cucumber, cut in half and sliced
½ red onion, sliced
½ long red or green chilli, sliced (yes, you can deseed if you’d like to)
A few sprigs each coriander and mint (and/or dill), leaves picked and roughly chopped
½ tablespoon lemon or lime juice
A pinch of sugar
A pinch of salt and pepper, to season

Get everything into a bowl and gently toss to combine.
Check seasoning and adjust if necessary.
Eat this one pretty much immediately.

CHAR SUI MARINADE

1 cup hoisin sauce
½ cup brown sugar
½ cup Shaoxing (Chinese cooking wine)
½ cup honey
¼ cup soy sauce
1 teaspoon five spice powder
1 teaspoon red food colouring (not essential but definitely something we have grown accustomed to in Australia)

Combine all ingredients in a pot.
Simmer over low heat for 5 minutes or until everything has amalgamated to become one.
Allow to cool.
Marinate something delicious.