- Soak apricots in very hot water until they swell.
- Combine basting sauce ingredients.
- Thread quail breasts and apricots onto presoaked skewers, starting and finishing each skewer with an apricot.
- Brush with basting sauce and cook over high heat for about 2 to 3 minutes on each side.
These Apricot Quail Skewers are a culinary delight, elegantly combining flavourful quail with apricot sweetness. The tender, juicy texture of perfectly grilled quail suprêmes perfectly complements the sweet, slightly tart flavour of rehydrated apricots. The basting sauce exquisitely blends olive oil, Worcestershire sauce and honey for an additional layer of complex sweet and savoury notes. Each bite is an experience in itself, a celebration of contrasting flavours and textures. Cooked to perfection on a hot grill, these skewers are a unique culinary experience, a fusion of traditional and innovative flavours.
CHEF’S SECRET
For a touch of spice, add a pinch of smoked paprika or cumin to the basting sauce.
- If you prefer more fruit flavour, mix a little orange or lemon juice into the sauce.
- Marinate the quail suprêmes in the sauce for an hour before grilling them for a more pronounced flavour.
- For a more tender texture, wrap the quail suprêmes with a thin slice of bacon before skewering them.
- Substitute dried apricots with dried peaches or plums to mix things up a bit.
- Drizzle a bit of balsamic vinegar reduction over the skewers before serving for a sweet and sour flavour.
- Garnish the skewers with a bit of fresh thyme or rosemary for extra freshness.
- Serve the skewers on a bed of fragrant couscous or wild rice for a complete and balanced meal.