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Chilli Quail Recipe

Discard the pressed onions. When the wok is hot add the vegetable oil then the remaining lemongrass garlic and shallot.


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Cover and puree until smooth.

Chilli quail recipe. Add the quail legs and turn to coat then cover and marinate in the fridge for at least 1 hour. Reduce heat to low and simmer covered for 3 hours. In a small bowl combine the maple syrup and chile powder.

75g ginger - peeled and grated. Grill or broil on a rimmed baking. Roast further 10 minutes or until quail are crisp and tender.

Add the quail meat pieces and beans and simmer for 20 minutes. Place quail breast side down on preheated grill for 3 to 4 minutes or until skin is. Let the quail marinate for at least 24 hours.

Add the tomatoes bell peppers chili powder cumin cayenne pepper dried oregano salt and pepper. Strain and press them. Put everything into a blender and purée.

Put over high heat for 1 minute stirring frequently. Pour and drain the juice and onions left in the oven pan into a saucepan. When chili is done remove the bay leaves.

6-7 small red chillies - finely chopped. Place quail on rack over baking dish. Chilli quail marinade This is a recipe based on Charmaine Solomons Fried Chilli Crabs from her excellent book The Complete Asian Cookbook.

Increase oven temperature to 220C 200C fan-forced. Brush the quail with the oil and season with salt and pepper. Place a wok over medium heat.

Add half the lemongrass half the garlic and half the shallot. Light a grill or preheat the broiler. If you find the chili is too watery for your liking which I often do bring the chili back to a boil and continue to boil with the lid off until it reaches a consistency you like.

Place ancho chile and soaking water garlic honey and salt in a blender.


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