Name: Quail with Barley, Butternut Purée & Watercress
Ingredients: 5 ml coriander spice; 50 ml balsamic vinegar; 10 g cinnamon; 5 g ground coriander; 5 g turmeric; 1 t fennel seeds; 2½ kg cubed butternut; 20 g brown sugar; 5 g peri-peri; salt; 250 ml vegetable stock (or hot water); 100 ml cream; 3 T butter; 20 g garlic, finely chopped; 210 g onion, finely chopped; sea salt and pepper; 400 g tomatoes, peeled and chopped; 1 onion, finely chopped; 5 g ginger, ground; 5 g nutmeg, ground; 250 ml apricot chutney; 300 g pearl barley; 2 sprigs rosemary, finely chopped; 4 sprigs rosemary, chopped; 1 clove garlic; 10 g fresh coriander, finely chopped; 4 sprigs thyme; 4 birds, preferably deboned; 10 g curry powder; 1 garlic clove, finely chopped

Preparation info

Difficulty
Medium

Appears in

Dijo

By Lesego Semenya

Published 2018

About

For some reason, quail is often seen as something fancy. I don’t know if it because of the name or if it’s because of us in the food world making it seem fancy. It really isn’t.

Quail isn’t even that expensive. You just need to know who to order it from. Cooking it is a breeze and if cooked right it is one of the best-tasting birds out there.

Ingredients

Main course

Method

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Ingredients

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