Food Heroes

Food Heroes

Keith Floyd - simply the best
Bruce Poole - great quality and skill personified
Rick Stein - for fantastic recipes, boundless enthusiasm, and for bringing an educated approach to food programming, that isn't always present.........
Nigel Slater - for a writing style that I don't think can be beaten
Giorgio Locatelli - because my wife fancies him, and he made her birthday by signing her menu, and coming out to say hello... (sometimes its the little things...)
Ross Hunter - owner of Surrey Hills Brewery - an old friend who followed his dream
Antonio Carluccio - his passion his food, and his country, are infectious
Eric and Sarah Guignord - who run the brilliant The French Table in Surbiton - my new favourite place! Great food and excellent service every time.


All of these are my food heroes, and many, many more

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Tuesday, 1 July 2014

Marinated roast quails with spiced yoghurt

This is based on a Lucas Hollweg recipe from the Sunday Times last year -I kept the recipe as I had never cooked quail - and it looked so good.
There is somthing about quail that seems decadent - and they look great cooked - but I am sure this recipe would work just as well with some a bit more workaday - I think it would be great with drum sticks.
Serves 4
150 ml olive oil
4 garlic cloves- crushed
2 tbsp ground cumin
1 tbsp sweet paprika
1/2 tsp cayenne pepper
Juice of 2 lemons
salt 
8 quails
350 ml greek yoghurt
1 pack corinader leaves 
splash of milk

1 Mix together the oil, garlic and spices with the juice of 1 lemon and salt
2 Put 3/4 of the mixture in a bowl large enough to hold the quails, add the birds, and mix everything together
3 Cover and leave for at least 1 hour
4 Add the rest of the oil mixture to the yoghurst, together with chopped coriander. Add the lemon juice, and thin with  little milk, if needed.
5 Leave in the fridge.
6 Preheat the oven to 220c
7 Remove the quail from the marinade, giving them a last coating, and pin the legs together with a cocktail stick
8 Arrange on baking trays, making sure to leave a bit of space between them. (At this point they look like they are sunbathing - which was a bit off putting....)
9 Sprinkle generously with seasalt and put in the over for 25-30 minutes, or until the skin is puffed and crisp.
10 Serve together with the yoghurt - its a bit of a messy eat - but well worth it!



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