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quails with coconut

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, D
MineralsNatrium, Manganese, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Quails

  2. 1 teaspoon Salt

  3. 2 teaspoons Chopped garlic

  4. 1 teaspoon Coriander

  5. 1 teaspoon Coriander powder

  6. 1 teaspoon Cardamom pods

  7. 1 teaspoon Fresh ginger

  8. 2 ounces Melted butter

  9. 2 tablespoons Vegetable oil

  10. 2 tablespoons Spring onions

  11. 3 tablespoons Desiccated coconut

  12. 1 teaspoon Black pepper

  13. 1 teaspoon Cumin

  14. Green salad

Instructions Jump to Ingredients ↑

  1. 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.

  2. Take the spatchcocked quails and smear over the paste, marinade for half an hour.

  3. To make the garnish take a large pan and add the vegetable oil, remaining garlic, spring onion, black peppers, cumin, coriander and desiccated coconut.

  4. 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.

  5. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.

  6. Carlton Food Network Converted by MM_Buster v2.0l.

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