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.