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

Rupert Rowley

Rupert Rowley

4th January 2019

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

Ingredients

  • 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)

Method

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

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