Served with carrot & fennel citrus salad, red onion and coriander flat bread
Ingredients
- 0 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
- 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
Method
- Quail pan fried skin down and then finished in oven at 180°C for 8-10minutes
- 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.
- Fried in dry pan 2-3 mins turning once.
- Sprinkle with Coriander and olive oil to finish.
- Combine your salad ingredients and dress with honey and lemon vinaigrette.
