Quails with Coconut
- 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/
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/
