| 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.
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