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Blackened quail on plantain curry

11 September 2006

INGREDIENTS
(Serves four)

4 whole quail
Cajun spices
1 ripe plantain
2 cloves garlic, crushed
1/2 red onion, peeled and chopped
25g red lentils
Garam marsala, to taste
1tbs curry paste
1/2 tin tomatoes, chopped
Coriander, chopped (to taste)
1 green plantain
2 plum tomatoes - peeled, deseeded and chopped
1/2 onion, peeled and chopped
1/2 red pepper, chopped
1tbs tomato ketchup
Lemon juice
Salt and pepper

METHOD
Rub the quail in the Cajun spices and roast in a hot oven for eight to 10 minutes until pink. Peel and cut the ripe plantain into 1/2 cm dice, colour in a pan with crushed garlic, chopped red onion, red lentils. Add the garam marsala, curry paste and cook for two to three minutes until soft. Add chopped tomato. Finish with chopped coriander.

Peel unripe plantain. Slice thinly lengthways, deep-fry until it crisps. Mix the chopped onion, pepper, ketchup, lemon juice, salt and pepper to make a salsa. Dress the curry in a ring. Put quail on top of the curry sauce with the salsa around. Top with plantain crisps.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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