Pan roasted Moroccan spiced quail

Served with carrot & fennel citrus salad, red onion and coriander flat bread


Spices for quail
  • black pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cayenne pepper
  • 1 tsp ground ginger
  • pinch of salt
  • 1 clove of garlic
  • 1 chilli

For the salad
  • carrot (shaved)
  • coriander
  • fennel
  • lambs lettuce
  • red onion
  • chilli
  • honey and lemon vinaigrette.

  • quail
  • 100 g self raising flour
  • 100 g natural yoghurt
  • salt
  • onion
  • coriander
  • olive oil


  1. Quail pan fried skin down and then finished in oven at 180°C for 8-10minutes
  2. Take your Self raising flour and natural yoghurt (100g each) and mix together to form dough. Season with salt and add your finely diced onion.
  3. Fried in dry pan 2-3 mins turning once.
  4. Sprinkle with Coriander and olive oil to finish.
  5. Combine your salad ingredients and dress with honey and lemon vinaigrette.

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