Tajine paste
2 shallots sliced
1 garlic clove
1 chilli deseeded sliced
1 tbsp julienne ginger blanched
½ tsp cumin seed
½ cinnamon stick
½ tsp coriander seeds
½ tsp paprika
¼ bunch of coriander with stems washed dried and sliced
Dry roast the spices and blend in a spice grinder. Add all of the ingredients to make a paste.
Quail
Spread a thin layer of the tajine paste on to the quail, flesh side (not skin).
Coat lightly in flour, then into tempura batter and deep fry until golden and crispy.
Black rice for the Quail
½ cup black rice
500ml Water
100ml quail stock
1 small knob of butter
50ml white wine
Melt butter in pot then add rice, carefully stir to coat each grain of rice well with the butter.
Add white wine and reduce (note- when adding wine you do not want the pot to sizzle, this will cause discolouring in the black rice)
On a very low heat add hot water a little by little. This will take up to 45 minutes for the rice to slowly absorb the liquid
When the rice is close to being done add hot quail stock and serve.
Whipped Fetta
150g of Persian feta
20ml of Persian feta oil
Whip feta and slowly add oil.
Quail salad
2 shallots julienne
2 green tips of spring onions julienne
2 Chillies deseed and julienne
¼ bunch Fresh coriander washed and picked
¼ bunch Fresh mint washed and picked
Slice shallots, spring onions and chillies then refresh in iced water, spin dry and add fresh herbs.
Plating
Place 1 tbsp of the black rice in the middle of the plate, place the quail breast on top.
Spoon 1 tbsp of whipped Persian fetta on quail, arrange salad on the fetta.