Quail with Barley, Butternut Purée & Watercress

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

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

Ingredients

Method