Quail
- 1 quail
- 1 tsp garlic grated
- 1tsp fresh ginger, grated
- 2heaped tsp tandoori masala
- 1/2 tsp ground coriander
- 1/2 tsp ground black pepper
- 1tbsp natural yoghurt
- ½tsp salt
- 2 tsp lemon juice
- 2tsp sunflower or olive oil
- 10ml water
Tandoori Quail with Celeriac Purée
Ingredients
Celeriac Purée
- 1 large celeriac peeled and diced into small chunks
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp ground black pepper
- salt
- 1/2 tsp chilli flakes
- 3-4tsp olive oil (for roasting)
- 30ml single cream
- 6tsp of olive oil (for blending)
- 40ml of water
Method
Quail
1. Except the quail, mix all the ingredients in a bowl and mix, once mixed, rub into the quail and leave to marinate in the fridge for at least an hour (I leave mine for a few hours).
2. Preheat your oven to 180C. Once hot, roast them breast-side up in the middle of the oven for 30- 45 minutes.
Celeriac Purée
1. Sprinkle the small chunks of celeriac with 1tsp cumin seeds, 1 tsp fennel seeds, 1 tsp ground black pepper, salt, 1/2 tsp chilli flakes, 4-5tsp olive tsp oil.
2. In a large bowl mix them all together and place the celeriac on a baking tray and roast in the oven at 200 C for 20 -25 minutes.
3. After the celeriac is roasted, put in the blender with 30ml single cream, 6tsp of olive oil, 40ml of water and blend it into a fine puree.
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