Recipe Collection
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Recipe: Quails with Coconut
Categories: Simply, Antony
Yield: 1 servings
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
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/
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