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

Roast quail marinated in tamarind and ginger with honey-glazed vegetables, crispy shallots and pomegranate dressing – by Tessa Bramley

11 September 2006
Roast quail marinated in tamarind and ginger with honey-glazed vegetables, crispy shallots and pomegranate dressing – by Tessa Bramley

Ingredients

(serves six)

For the marinade 175ml olive oil
50ml pomegranate concentrate
30g tamarind paste
3 cloves garlic, lightly crushed
½ onion, finely chopped
1 cinnamon stick, broken into two or three pieces
2 star anise, broken to release flavour
3 or 4 sage leaves
1tsp fresh ginger, finely grated
Zest and juice of 1 lime
Salt and pepper
12 quail crowns (breasts on the bone)

For the new potatoes and dressing
50ml pomegranate concentrate
50ml raspberry purée
175ml olive oil
Salt, pepper and sugar to taste
Seeds from 1 whole pomegranate
6 new potatoes, sliced

For the honey-glazed vegetables
3 carrots, peeled and sliced into ribbons
2 parsnips, peeled and sliced into ribbons
2tbs clear honey
30g unsalted butter
Splash of olive oil
Salt and pepper
Baby spinach leaves
4 or 5 sage leaves, finely shredded, or a handful of sage flowers
Deep-fried shallot rings to garnish

MethodCombine marinade ingredients and marinate crowns of quail for about 12 hours.

Sear marinated crowns in a hot pan until golden and then roast in hot oven for 4-5 minutes until cooked but still pink in middle.

Combine ingredients for dressing and slowly sauté potatoes in this mixture.

Wilt down ribbon vegetables in a hot pan with the honey, butter, oil and seasoning until cooked and glossy. Finish cooking sauté potatoes. Add the spinach to the vegetables in the pan and allow to wilt over the heat. Add sage.

Remove breasts from the bone. Lightly dredge shallots with flour and deep-fat fry until crisp and golden.

Put the potatoes on plates, top with the vegetables and arrange quail breasts on top. Drizzle generously with pomegranate dressing, scattering a few of the fruit seeds around. Top with the deep-fried shallots.

Tessa Bramley

Photo © Rob Whitrow

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

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

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking