Name: Crispy Crumbed Quail Baguette with Roasted Tomato Chilli Jam
Ingredients: 1/3 cup plain flour; pinch salt; 1 1/2 cups (125g) fresh breadcrumbs; 1 cup (90g) grated parmesan; 1 tablespoon chopped fresh rosemary; 400g Quail Breast Fillets; 2 eggs, beaten; oil for shallow frying; salt and pepper to taste; 4 long rolls, split lengthways; 1 lebanese cucumber, sliced; baby lettuce leaves; 600g ripe tomatoes, halved; 4 long red chillies, halved & seeds removed; 2 cloves garlic, left in their skins; 1 tablespoon olive oil; 2 teaspoons grated fresh ginger; 1/2 cup white wine vinegar; 1/3 cup brown sugar; 2 tablespoons fish sauce

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Crispy Crumbed Quail Baguette

Pre-heat oven 200°C and line a flat baking tray with baking paper. Place tomatoes, cut side up, chillies and garlic onto tray and drizzle with oil. Roast for 20 minutes, remove and cool slightly
Combine flour and salt and place onto a flat plate. Mix breadcrumbs, parmesan and rosemary together and place onto a second flat plate or tray. Dust Quail Breast Fillets with flour, shaking off excess. Dip into beaten egg, and then into breadcrumb mixture. Repeat with remaining quail and crumbing mix
Heat oil in a frying pan over medium high heat; cook quail in batches for 3 minutes each side or until crispy and golden; drain on absorbent paper
To serve: place a layer of salad leaves onto the base of the roll and top with the cucumber and crispy quail. Spoon over cooled tomato jam

Roasted Tomato Chilli Jam

Chop tomato and chilli coarsely and peel roasted garlic
Transfer tomato and chilli mixture to a large saucepan and add remaining ingredients
Stir over medium heat until sugar dissolves; bring to the boil
Reduce heat and simmer, uncovered for 25 - 30 minutes or until thick with a jam like consistency

Crispy Crumbed Quail Baguette

Pre-heat oven 200°C and line a flat baking tray with baking paper. Place tomatoes, cut side up, chillies and garlic onto tray and drizzle with oil. Roast for 20 minutes, remove and cool slightly
Combine flour and salt and place onto a flat plate. Mix breadcrumbs, parmesan and rosemary together and place onto a second flat plate or tray. Dust Quail Breast Fillets with flour, shaking off excess. Dip into beaten egg, and then into breadcrumb mixture. Repeat with remaining quail and crumbing mix
Heat oil in a frying pan over medium high heat; cook quail in batches for 3 minutes each side or until crispy and golden; drain on absorbent paper
To serve: place a layer of salad leaves onto the base of the roll and top with the cucumber and crispy quail. Spoon over cooled tomato jam

Roasted Tomato Chilli Jam

Chop tomato and chilli coarsely and peel roasted garlic
Transfer tomato and chilli mixture to a large saucepan and add remaining ingredients
Stir over medium heat until sugar dissolves; bring to the boil
Reduce heat and simmer, uncovered for 25 - 30 minutes or until thick with a jam like consistency

Crispy Crumbed Quail Baguette

Pre-heat oven 200°C and line a flat baking tray with baking paper. Place tomatoes, cut side up, chillies and garlic onto tray and drizzle with oil. Roast for 20 minutes, remove and cool slightly
Combine flour and salt and place onto a flat plate. Mix breadcrumbs, parmesan and rosemary together and place onto a second flat plate or tray. Dust Quail Breast Fillets with flour, shaking off excess. Dip into beaten egg, and then into breadcrumb mixture. Repeat with remaining quail and crumbing mix
Heat oil in a frying pan over medium high heat; cook quail in batches for 3 minutes each side or until crispy and golden; drain on absorbent paper
To serve: place a layer of salad leaves onto the base of the roll and top with the cucumber and crispy quail. Spoon over cooled tomato jam

Roasted Tomato Chilli Jam

Chop tomato and chilli coarsely and peel roasted garlic
Transfer tomato and chilli mixture to a large saucepan and add remaining ingredients
Stir over medium heat until sugar dissolves; bring to the boil
Reduce heat and simmer, uncovered for 25 - 30 minutes or until thick with a jam like consistency