Crispy Crumbed Quail Baguette- 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
Roasted Tomato Chilli Jam- 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
| 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
|
