Recipe for Salt & Pepper Norfolk Quail with Asian Coleslaw by Michael Avis at The Riverside Restaurant, Woodbridge – great way of using our diced quail meat!
For the quail
- 500g tub of diced Norfolk Quail meat
- 2tsp white pepper
- 1tsp ground black pepper
- 2tsp garlic salt
- 1tbsp crushed Scezuan peppercorns
- 2tbsp Cajun seasoning
- 1tsp chilli flakes
- 1tbsp plain flour
- 1tbsp panko bread crumbs
- 1/2 tsp cayenne pepper
- 10 6inch bamboo skewers
For the Asian coleslaw
- 1/4 red cabbage finely sliced
- 2 red onions finely sliced
- 1/2 mooli grated
- 2 carrots grated
- 1 red chilli, de seeded and finely sliced
- 1/2 bunch fresh coriander, chopped
- 4tbsp soy sauce
- 6tbsp homemade or good quality mayonnaise
- 1tbsp sesame seeds
- 1tbsp mango chutney
Combine the dry ingredients in a large bowl. Add the diced quail meat and ensure every piece is thoroughly coated. Thread the meat onto the skewers, around 6-8 pieces of quail per skewer.
To serve
Deep fry the quail skewers at 180’c for 2-3 minutes, drain on kitchen roll and season with a small amount of table salt. Serve with the coleslaw and a few pea shoots or salad leaves.
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