Spiced Norfolk Quail recipe with Mango, Coconut and Peanuts by Rupert Rowley

Rupert Rowley

Rupert Rowley

4th January 2019
Rupert Rowley

Spiced Norfolk Quail recipe with Mango, Coconut and Peanuts by Rupert Rowley

Spiced Norfolk Quail recipe with Mango, Coconut and Peanuts by Rupert Rowley. He will be cooking this dish as part of The Staff Canteen Live 2019 at the NEC, Birmingham. Get your tickets now at: https://pks-fss-2019.reg.buzz


  • 4 Norfolk Quails
  • Spiced Quail Marinade
  • 2 Limes juice and zest
  • 2 Oranges juice and zest
  • 60g Demerara sugar
  • 60g Desiccated coconut
  • 60g Soy sauce
  • 60g Tamarind paste
  • 30g Ginger grated
  • 1 Red chilli
  • 8 Garlic cloves
  • 120g Vegetable oil
  • 100g Madras curry paste
  • Ceylon Sauce
  • 200 ml Chicken stock
  • 200 ml coconut milk
  • 50g butter
  • Mango Chutney
  • 1 large mango
  • 10g pickled ginger
  • 1 lime
  • 1 red chilli
  • Black pepper
  • Sugar
  • Spicy Nuts
  • 200g shelled peanuts
  • 300g caster sugar
  • 100ml water
  • Salt, Pepper
  • Curry powder
  • Star Fish Cracker (MSK Brand)


Spiced Quail Marinade
Blitz all ingredients in a blender
Norfolk Quails
Remove the legs and breasts, Remove the thigh bone from the legs and cut around the top of the drumstick.
Lay 1 breast on a sheet of cling film and lightly brush with transglutamase, place the other breast on top putting the thicker part with the thinner part.
Role tightly in cling film to form a cylinder, leave for 12 hours for the glue to set.
Remove from the cling film and carefully place the quail in the marinade then re roll in cling film.
Put the legs in the marinade and then roll each leg individually in cling film to reform a leg shape.
Cook the breasts for 60 mins at 62c in a water bath
Cook the legs at 80c for 3 hours
Quail Marinade
Roast the quail carcasses until golden.
Put into a pan and cover with the chicken stock and coconut milk
Add 100 ml of the marinade and cook for 30 mins
Pass and reduce to the correct consistency
Finish with the butter
Mango Chutney
Peel and finely dice the mango
How long and how much sugar you use is dependant on how ripe the mangoes are
Put the sugar in a pan and take to light caramel add the mango, ginger, lime zest and deglaze with lime juice.
Spicy nuts
Place the nuts water and sugar in a pan and boil until the mix reaches 110c
Using a slotted spoon remove the nuts from the pan and drop into a deep fat fryer at 180c
When golden brown remove and leave to drain in a sieve
Whilst still warm season with the spices
Store in an air tight jar

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.