| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Antony, Simply | 1 | Servings | |
INGREDIENTS
| 2 | Quails | |
| 1 | t | Salt |
| 2 | t | Chopped garlic |
| 1 | t | Coriander |
| 1 | t | Coriander powder |
| 1 | t | Cardamom pods |
| 1 | t | Fresh ginger |
| 2 | oz | Melted butter |
| 2 | T | Vegetable oil |
| 2 | T | Spring onions |
| 3 | T | Desiccated coconut |
| 1 | t | Black pepper |
| 1 | t | Cumin |
| Green salad |
INSTRUCTIONS
In a mortar and pestle crush the salt, half the garlic, coriander powder and cardamom pods together, then add the ginger and melted butter and crush to form a paste. Take the spatchcocked quails and smear over the paste, marinade for half an hour. To make the garnish take a large pan and add the vegetable oil, remaining garlic, spring onion, black peppers, cumin, coriander and desiccated coconut. Stir over a medium heat until the coconut is toasted brown. Dribble olive oil over a hot griddle pan. Place the quails, marinade side down, on the griddle. Cook on each side for 3-4 minutes to have the quails rare or 4-5 minutes to have them well done. Place the quails on a green salad and dribble with olive oil, sprinkle over the coconut mixture and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 760
Calories From Fat: 693
Total Fat: 78.9g
Cholesterol: 121.9mg
Sodium: 2384mg
Potassium: 303.9mg
Carbohydrates: 15.9g
Fiber: 4.2g
Sugar: 6.3g
Protein: 2.9g