Copper Chimney
Recipe for OMNI TV shoot
Sept 3, 2013
Tandoori Quail with Sweet and Spicy BC Blueberry sauce
Ingredients
3 Quails (approx. 4 oz each)
Marinade
·
2 tbs. mustard oil
·
1 tbs. ginger and garlic paste
·
2 tsp. Sambal Oelek
·
2 tsp. Garam Masala
·
1/2 tsp. curry powder
·
1/2 tsp. Ajwain
·
Salt to taste
Sauce
·
1 cup BC Blueberries
·
1 tsp. mustard oil
·
1/4 tsp. Sambal Oelek
·
4x cloves, whole
·
1 tsp. onion, finely chopped
·
1/6 tsp. (a pinch) of cinnamon
·
1/4 tsp. fenugreek
·
1/2 cup water, room temperature
·
4 leaves mint, fresh, chopped
·
1 tsp. honey
Preparation:
Marinade
For
the marinade, mix all ingredients together and set aside. Take the
three quail and remove the skin. Add quail to the marinade and ensure
that the quail are coated with the mixture. Place mixture with quail in
the fridge for minimum
of two hours. Preferred number of hours to marinate the quail is 6
hours or longer.
Cooking time for quail: (7 – 10 minutes in Tandoor oven or 15-20 minutes in conventional oven).
In
a conventional oven: pre heat oven to 385 degrees. Remove quail from
marinade and place either in a baking pan or on a cookie sheet. Bake in
the oven for 15 to 20 min (to check readiness you can use a thermometer.
The internal temperature
of the quail should reach 71 degrees Celsius)
Sauce
While the quail is cooking, prepare the sauce
In
a sauce pan, heated to a medium temperature, add the mustard oil,
finely chopped white onion, cloves, cinnamon, fenugreek. Sauté. Add
blueberries and water ( add or decrease the amount of water to obtain
your desired thickness).Stir
for about 5 minutes or until the mixture is cooked but the blueberries
still retain their shape (stop before the mixture becomes a paste).
Finally, add the fresh chopped mint leaves and honey. Mix for about 30
seconds and remove from heat.
Plating suggestions
Place
a few micro greens on a plate, add the quail and a few cherry tomatoes.
Drizzle with the sauce and garnish with fresh mint leaves and a little
bit of lemon zest
Recipe: Executive Chef Jaroslaw Faryna, Copper Chimney Restaurant & Bar
Cook for OMNI TV segment: Joseph David
