February 2006

Oriental Quail
(Starter - Serves 4)

Ingredients

Quail
4 partially deboned Quail split in half (leave the leg & wing bones)
1 tsp Chinese five-spice powder (buy at any Chinese grocery)
4 tsp plain flour
1 pinch salt

Salsa
1 ripe mango
1 punnet cherry tomatoes
1 small bunch fresh coriander
1 small red onion
100ml Cream
½ a lemon, squeezed to make juice
¼ cup of olive oil

Wan-ton
4 wan-ton (spring-roll) pastry sheets
1 bunch rocket

Method

Quail
Mix together the five-spice, flour & salt in a bowl
Gently coat the quail in the mixture & pat off the excess
Shallow-fry the quail in a pan of hot oil for 4-5 minutes each side

Salsa
Roughly chop the mango, tomato & coriander
Finely chop the red onion.
In a bowl, mix all the ingredients with the olive oil & lemon juice
Season to taste

Wan-tons
Deep fry the wan-ton sheets in hot oil until crisp. Place on a paper towel to cool

Plating

Place 4-5 leaves of rocket in the centre of your plate, place a spoon of salsa on top of the rocket and gently place the 2 halves of the quail on top of each-other, with the legs crossed over each other (the quail’s legs, not yours)
Top with the wan ton crisp & serve.

A spicy sensation!