Quail Kievs with mango salsa and tomato sauce
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.