| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Simply, Antony | 1 | servings | |
INGREDIENTS
| 2 | Quails | |
| 1 | ts | Salt |
| 2 | ts | Chopped garlic |
| 1 | ts | Coriander |
| 1 | ts | Coriander powder |
| 1 | ts | Cardamom pods |
| 1 | ts | Fresh ginger |
| 2 | oz | Melted butter |
| 2 | tb | Vegetable oil |
| 2 | tb | Spring onions |
| 3 | tb | Desiccated coconut |
| 1 | ts | Black pepper |
| 1 | ts | 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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