Spit Roast Quail with Risi Bisi

Dry the quail if necessary with some kitchen paper, put a folded stalk of fresh rosemary in the cavity of each bird, paint all over with olive oil, season well all over with salt and fresh black pepper, and thread on to a spit  Picture  . Put a few sprigs of rosemary into six or so tablespoonfuls of olive oil along with a few pinches of salt to use as a basting liquid.

When the fire is hot, cook the quails over a medium heat until brown and the juices run clear when the flesh is pierced with a skewer, which will take around 40 - 45 minutes  Picture  .

Meanwhile make the risi bisi  Recipe   which will take a good 35 minutes, and when done keep warm.

When the quail are ready, take off the spit, and carefully cut off the breast, wing and leg from each bird discarding the carcass  Picture  . Spoon some risi bisi on to serving plates, put the quail pieces on top and serve  Zoom  . Jolly nice!