Recipe for Whitsunday Quail 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 tsp Red chilli, finely chopped
1 tsp Green chilli, finely chopped
1 tsp Ginger, finely chopped
1 tsp Garlic, finely chopped
1 tsp Coriander root, finely chopd
3 tsp Hoisin sauce
3 tsp Light soy sauce
4 x Quail, jointed - leave the skin on
----------------- FOR THE PICKLED VEGETABLES ----------------
2 stk lemon grass stem, crushed
1 tbl Coriander root
2 x Red chillies, sliced
1 x Piece galangal root
1 tbl Coriander leaves
200 ml Mirin
200 ml Rice wine vinegar
1 tbl Palm sugar
2 x Capsicums, finely sliced
1 x Cucumber, peeled, seeded & finely sliced
Instructions:
Instructions: "Hayman Island chef, Mark Patten, cooks up a storm with barbecued quail served with pickled vegetables."

Mix all the marinade ingredients and stir in the quail pieces. Leave to marinate. When ready, barbecue the quail until cooked through.

TO MAKE THE PICKLED VEGETABLES: Mix all the pickling ingredients together and bring to the boil. Remove from the heat and add the vegetables - capsicum, cucumber and bok choy. Refrigerate for at least six hours.

SERVING SUGGESTION: Serve the hot barbecued quail with salad greens and pickled vegetables.

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