Tandoori Stuffed Quail With Apple Bhajiswilted Spinach Fenugr Recipes

STUFFED BONELESS QUAIL WITH WILD RICE, SAGE AND APPLES

Steps:

• Preheat oven to 375 degrees. Wash the quail and rub the inside of the cavities with salt and 1 teaspoon of orange zest.
• In a small pot bring the vegetable stock and the wild rice to a boil. Add the bay leaf and reduce the heat to a simmer for 35 to 40 minutes or until all the liquid is absorbed. Heat a nonstick pan and spray with vegetable oil. Saute the onions until translucent, add celery, sage and apples saute for 2 minutes and transfer to mixing bowl. Add the egg white, remaining orange peel, walnuts, black pepper, cooked wild rice and parsley to the mixing bowl. Stuff the cavities of the quail with the wild rice stuffing and place into a nonstick pan with vegetable spray. Lightly season the quail with salt and cracked black pepper and bake for 35 to 40 minutes.
• When the quail is done, remove from the pan and deglaze with a 1/2 cup of chicken or vegetable stock. If available add a 1/4 cup of brown stock to the mixture and simmer for 5 minutes. Strain and ladle over quail. Garnish with blanched lemon peel.

STUFFED QUAIL

Steps:

• Preheat oven to 425 degrees F.
• Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
• In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
• Preheat the oven to 350 degrees F.
• Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

TANDOORI CHICKEN WITH GARLIC SPINACH

Steps:

• Marinate chicken in a mixture of tandoori paste, cumin, lemon juice, two-thirds of the yoghurt and two-thirds of the garlic for at least 3 hours.
• Preheat oven to 180c. Line 2 baking trays with baking paper and thread chicken pieces onto skewers (soak skewers in water for 30 mins to prevent burning).
• Heat oil in non-stick frypan to medium and saute onion until soft, then transfer to one of the baking trays.
• Increase heat of frying pan and cook chicken skewers for 2 minutes one side and 1 minute the other side. Transfer these to the second baking tray and bake for 6-8 minutes. Put onion into oven for final 2 minutes of cooking time.
• Meanwhile, bring water to simmer in a large saucepan. Add spinach and cook, stirring gently, until limp. Add the remaining garlic and stir to combine.
• Toss coriander and warm onion to combine.
• Serve wilted spinach topped with onion mixture and chicken skewers, and offer lemon wedges, chutney and remaining yoghurt.

TANDOORI STUFFED QUAIL WITH APPLE BHAJIS,WILTED SPINACH, FENUGR

Steps:

• Marinade the quail with yougurt and all spices over night.
• the next day pull out the quails and cook them whole in the oven with legs spread apart. This will facilitate stuffing later.
• Heat a pan and cook the rest of the marinade till its reduced to half.
• Mix in rice pilaf and keep warm.
• In a heavy bottom pan, melt butter and add the cumin seeds. Allow to crackle; add in the ginger and cook for 2 minutes.
• Add in the dry spices and cook till they get aromatic.
• Then add the tomato puree and cook over medium heat. Add the sugar and cream; allow to reduce by 1/4. Add salt, fenugreek powder and chopped cilantro.
• Keep warm.
• Prepare batter for apple fritters with eggs flour and water.
• Peel apples and remove core using a apple corer or a knife.
• Slice into 1/4-inch thick slices and fry in batter.
• Dust with confectioners' sugar.
• Wilt spinach in a pan with hot olive oil infused with ginger.
• On a plate plate sautéed spinach in the center. Stuff each quail with the rice and place up top.
• Stack 4 fritters next to the quail and drizzle sauce around the plate and over the quail.
• Serve hot.
• Greek salad goes well with this dish.