Grilled Paprika Quail With Beetroot Glaze Recipe

Brush quail with combined oil and paprika. Tie legs together, cover legs with foil. Grill quail until well browned and cooked through, brushing with oil mixture during cooking. Serve grilled quail with beetroot glaze.

Beetroot glaze: Combine ginger, juice, garlic, sugar and water in pan. Stir over heat until sugar is dissolved. Bring to boil, simmer, uncovered, 2 minutes; strain.

Return strained glaze to pan, stir in cranberry sauce and blended cornflour and extra water. Stir over heat until mixture boils and thickens; remove from heat. Cut beetroot into strips, stir into glaze, stir until beetroot is heated through.