Quail Kievs with mango salsa and tomato sauce

Food and Travel (UK) - - Contens -

MAKES 12 KIEVS AS A PARTY OF­FER­ING OR 4 AS A MAIN COURSE

6 oven-ready quails

50g but­ter, soft­ened

2 gar­lic cloves, finely chopped 1tsp thyme leaves

1tsp rose­mary leaves, chopped 50g flour, sea­soned with salt and black pep­per

2 eggs, beaten

100g panko bread­crumbs

For the chilli, ginger and tomato sauce

400g tin cherry toma­toes 100g golden caster sugar 2cm ginger, finely chopped 50ml cider vine­gar

½-1tsp chilli flakes

For the mango salsa

1 large, ripe mango, peeled, stoned and finely diced 1 small red pep­per, de­seeded and finely diced

1 small red onion, finely chopped

1tbsp co­rian­der, chopped juice of 1-2 limes

sun­flower oil, for fry­ing

dis­pos­able pip­ing bag

Pre­heat the oven to 170C/325F/ Gas 3. Us­ing a sharp knife, care­fully re­move the breasts and wing joint from the quail (leave the skin on). Chop off the end of the wing, leav­ing just the first lit­tle humerus bone so you are left with some­thing that re­sem­bles a tiny chicken supréme.

Mix the but­ter, gar­lic, thyme and rose­mary to­gether then sea­son with salt and pep­per. Spoon into a dis­pos­able pip­ing bag and snip the bot­tom off.

Cut a small pocket into each of the quail breasts and pipe a lit­tle of the gar­lic but­ter into each. Pull the flesh to­gether and the skin across to en­case the but­ter.

In a large bowl, add the sea­soned flour. Tip the beaten eggs into an­other and the panko crumbs into a third bowl.

Dip each quail breast in the flour, then the beaten eggs and fi­nally coat in the bread­crumbs.

Heat the oil in a fry­ing pan and cook the quail breasts for

2-3 min­utes un­til golden.

Trans­fer to the oven and bake for 8 min­utes un­til cooked but still slightly pink in the cen­tre.

Mean­while, for the chilli, ginger and tomato sauce, pour the tinned toma­toes into a saucepan and add the sugar, chopped ginger, cider vine­gar and chilli flakes.

Cook over a medium heat un­til the sugar has dis­solved, then let it bub­ble for about 15 min­utes un­til it’s glossy and has thick­ened.

For the mango salsa, mix all the in­gre­di­ents to­gether and sea­son with lime juice, salt and pep­per.

If serv­ing as a main course, ac­com­pany with gi­ant cous­cous and roasted cherry toma­toes or roasted veg­eta­bles.

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