Pomegranate Glazed Quail With Dried Cherries And Walnuts

If you love the smokey barbecue flavour, this gorgeous recipe is definitely one to try.

Method:

• Whisk the black treacle, vinegar, thyme, salt and red chilli flakes in a small bowl. Gradually whisk in the oil. Pour 120 ml/4 fl oz of the marinade into a small, non-reactive bowl to use for the salad. Cover and refrigerate until ready to use. Place the quail in a large resealable plastic bag and pour in the remaining marinade. Press the air out of the bag and seal tightly. Turn the bag to distibute the marinade, place in a bowl and refrigerate for at least 8 hours or up to 24 hours, turning occasionally.
• Pre-pare a two-zone fire for high heat (230-290°C)
• Remove the quail from the bag, letting the excess marinade drip back into the bag. Discard the marinade. Season the quail with 1 tsp salt and 1/2 tsp pepper. Brush the cooking grate clean.
• Drain and add the wood chipc to the charcoal and put the lid on the grill.
• When smoke appears, cook the quail, breast side up, over roasting/in-direct high heath for about 15 minutes, with the lid closed, until the meat shows no sign of pink when pierced with the tip of a knife at the thigh bone. To crisp the skin, move the quail over grilling/direct high heath , skin side down, and cook for about 1 minute, turning once. Remove from the grill.
• In a large bowl toss the salad ingredients with the reserved, refrigerated marinade. Season with salt and pepper. Serve the quail warm with the salad.