OK, marinade for small birds (which we're not, har, har).
Ingredients for 2 (ooh, so she's saying have a quail each !)
4 oven ready quail
FOR THE MARINADE
3 tbsp sake or dry sherry (I used sherry)
2 tbsp oyster sauce
1 tbsp japanese soy sauce
1 tbsp sesasme oil
3 pinches 5 spice powder (didn't have any, was fine without)
2 pinches caster sugar
2 dashes sweet chilli sauce
FOR STUFFING
4 spring onions trimmed and cut roughly in four
3 crushed garlic cloves
1 thumb root ginger
Put quail in close fitting non reactive dish. whisk marinade ingreds together and set aside. To make stuffing, combine ingreds and chop coarsely. Dab stuffing inside the birds, pour over the marinade and leave in a cool place for 4 - 12 hours, turning occasionally (I only marinated for about an hour)
Preheat oven to 220/Gas 8. Remove birds from marinde, reserving it, then put them on a very large doubled sheet of cooking foil, dull side out, and season them. Draw up the foil to make a well sealed but roomy pouch and place on a sturdy baking sheet. Cook quail for 15 mins. Meanwhile, pour marinade into a pan and boil for a few minuites over a high heat, uncovered, until it is shiny and slightly sticky. Unwrap the pouch and spread open the foil. Brush the quail with the marinade, then continue to roast them, exposed, for about 15 minutes, or until they are glistening and browned. Pour any juices back into the marinade. Serve with marinade spooned over and a bowl of asian style salad.
(oops, I roasted them with all the marinade on, didn't read that bit properly. Still, it was delicious. I didn't do stuffing, couldn't be arsed). She says it's 250 cals per portion, which sounds low, but I suppose there's not much meat on a quail. Or a poussin or partridge.