Chef Edward Clegg will show you the process of preparing a quail spatchcock with a berry glaze. Including the techniques of spatchcocking the bird, readying it for presentation and making the glaze, this masterclass will cover many important cooking lessons.
Salt and pepper (as required)
1 tbsp oil
1 tbsp thyme
1 tbsp mixed berries
1 tbsp red wine
½ tbsp sugar
Spatchcock the quail by splitting open the quail along the backbone. Remove the backbone and all other bones except the leg bones.
Combine the salt, pepper, thyme and oil in a small bowl.
Rub the marinade on the quail.
Heat a griddle until hot and cook the quail for 2 - 3 minutes, then turn and cook on the other side for 2 - 3 minutes, or until the quail is cooked through.
To prepare the sauce, combine berries, sugar and the wine. Cook gently.
Reduce until thick coating consistency. Strain, season and serve on the grilled quail.