Copper Chimney Recipe for OMNI TV shoot Sept 3, 2013

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