Tamarind glazed quail recipe

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Tamarind glazed quail recipe
Recipe

Reviewed By

Sue Dyson and Roger McShane

Farmed quail do not have as much flavour as their free-range cousins so we like to add something punchy to them.
The idea for this recipe germinated during a trip to the United States where we had various versions of miso-glazed sea bass. One was at Aqua in California and another was at Nobu in New York.
We thought about it in relation to quail (which you often see prepared with something sweet such as honey).
Rather than using miso, our thoughts then turned to lovely sour tamarind which we use a lot in our cooking. We developed this glaze based on tamarind and palm sugar - two flavours that are often found together in South East Asian cooking. But we also found that the lime juice provides another acid layer that rounds out the flavour profile.
Ingredients:
6 quail (at room temperature)
75 grams tamarind pulp
1 cup boiling water
1 teaspoon fresh ginger
2 teaspoons rice wine
35 grams palm sugar, finely grated
1 tablespoon lime juice
1 teaspoon fresh red chilli finely chopped
1 tablespoon vegetable or peanut oil
Measure out the required quantity of tamarind pulp and place in a ceramic bowl. Pour one cup of boiling water over and leave to soak. When the water is cool enough, use your hands to mash the pulp as finely as possible. Push the liquid and as much of the pulp as possible through a fine sieve into a heavy saucepan.
Add all the other ingredients except the quail. Bring to the boil and then simmer until the liquid is reduced and has the consistency of a heavy syrup. Sieve into a bowl, then allow to cool to a sticky glaze.
Baste the quail on both sides with the glaze.
Heat a frying pan or, preferably, a stove top grill plate, and place the quail on. Cook for about three minutes on each side until just cooked through. Baste with more of the mixture if required.
Allow to rest for a few minutes before serving.
Note: The glaze can be made beforehand and will keep for a week or more in the fridge.
© Sue Dyson and Roger McShane, 2001
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.
 
     
     
     


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