8 Quail
1 tb Macadamia oil
2 c Riberries
2 c Chicken stock
Onion, small diced fine
Salt and Pepper
Season the inside of each quail and then rub the outside with oil.
Brown gently in a lightly oiled fry pan for about 5 minutes then
roast in a moderate oven for 15 minutes. Set aside. To the pan
juices add the onion and fry until tender. Add the stock and reduce
the volume by half. Crush most of the riberries leaving a handful
whole. Add the crushed fruits to the stock, cover the pan and
continue to reduce until it almost forms a glaze. Remove the pan
from the heat and strain. Add the whole riberries and serve over
the quail.
Riberries or clove lillipillies are best if seedless. A naturally
occurring variety produces strongly flavoured fruits with seeds in
only about 5% of fruits. It is this variety which is being
propagated in preference to the more common seeded form.
From: Uniquely Australian A Wild Food Cookbook, The Beginnings of
an Australian Bushfood Cuisine by Vic Cherikoff 1994
Posted by: Joell Abbott 12/94
Riberries are a kind of lillipilli. They are red and sour so North
Americans can substitute red currants or cranberries.- JW
