Taj 51 Buckingham Gate Suites and Residences, a stunning 5* hotel a short walk from Victoria station houses the incredible Michelin Starred Quilon restaurant (they have retained their star for 14 years) - and the head chef has shared a recipe with that is usually on the menu for people to make at home to really impress mum this Mother’s Day.
Ingredients
Four Quail (deboned and skinned reserve the bone and discarded skin)
1 Onion (finely chopped)
Ginger (One inch piece)
Curry leaf (One sprig)
Turmeric ¼ tbsp
Chaat masala ¼ tsp
Aamchoor powder Pinch
Fennel powder 1/4 tsp
Salt to taste
Fresh coriander 50 gms
Oil 1 tab
Method:- for the Quail
1.Roughly mince the quail meat in a mixer and keep aside
2.Clean the wing and leg bone, cut the joints into two, you should be able to get eight bones all together. Roast for few minutes and keep aside.
3.Heat oil in a pan and sauté onion until brown. Add ginger, curry leaves, turmeric chaat masala, amchoor powder, fennel powder, salt and fresh coriander and cook for a minute
4.Add this mixture to the quail meat and mix thoroughly together, adjust the seasoning.
5.Now divide the mixture into eight equal size and reconstruct them into a quail leg, stick each leg with piece of bone so that it holds the shape.
6.Heat little oil in a pan or griddle and sear the quail. Place on the roasting tray and roast for 3 to 4 minutes. Serve Hot with the sauce.
Ingredients:- for the sauce:
500ml - Quail Stock
15ml - Oil
1tsp - Fennel seeds
1 - Onion finely chopped
1 inch -Ginger finely chopped
1 sprig - Curry leaves
1/4tsp - Turmeric
1/4tsp - Chilli powder
2 - tomato finely chopped
50g - Fresh Coriander Stem
Salt to taste
For the Sauce:
1.Heat the oil in a pan and add fennel, onion, ginger and curry leaves – then stir and add turmeric, chilli and tomato
2.Cook until tomatoes are soft and add coriander stem along with the stock
3.Adjust the seasoning. Bring it to boil and simmer for 5-10min
4.Remove from the heat and blitz in hand blender
5. Pass it through the strainer
6.Heat the sauce in a pan and serve with Quail