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Servings 4
Calories 470 kcal
Prep Time30 mins
Cook Time20 mins
Total Time50 mins

Ingredients
 

  • 4 quail
  • 4 tbsp vegetable oil

For the curry

  • 2 tbsp vegetable oil will do
  • 0.5 tsp cumin seeds
  • 0.5 tsp black onion seeds
  • 0.5 tsp fenugreek
  • 0.25 tsp dried chilli with seeds
  • 0.5 tsp turmeric
  • 1 red onion, finely chopped
  • 2 garlic cloves, chopped
  • 2 tsp tomato purée
  • 200 ml game or chicken stock
  • 500 g cooked beetroot, any colour, skinned then cut into 0.5 cubes
  • 150 g thick créme fraîche
  • few leaves of fresh coriander

Instructions
 

  • Pre heat the oven to 220C gas 7
  • Heat the oil, add all the spices and cook over low heat for 1-2 minutes.
  • Add the onions and garlic, cook again until the edges take on a little colour.
  • Stir in the tomato puree and stock and bring to a boil.
  • Simmer for 5 minutes to reduce roughly by half the original volume.
  • Add the beets cook gently until the stock is well reduced, and coat the beetroot nicely, not too thick.
  • Check the seasoning and adjust if needed.
  • Heat the oil in an ovenproof frying pan.
  • Season the quail all over and place side down into the hot oil.
  • Place the pan in the oven and cook for 4 minutes.
  • At the 5-minute point, remove the pan and turn the birds onto the other side.
  • Return for a further 5 minutes.
  • When cooked, remove from the oven and rest for 10 minutes under foil.
  • Gently heat the beetroot, trying not to break them up too much.
  • Remove from the heat and add about 50g créme fraîche and swirl through. Keep off the heat.
  • Place the quails in warm bowls and spoon the curry alongside. Finish with a few coriander sprigs and a small spoon of créme fraîche on top of the beetroot.
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Nutrition Facts
Roast Quail with Beet Curry & Créme Fraîche
Amount per Serving
Calories
470
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
84
mg
28
%
Sodium
 
229
mg
10
%
Potassium
 
730
mg
21
%
Carbohydrates
 
15
g
5
%
Fiber
 
4
g
17
%
Sugar
 
10
g
11
%
Protein
 
25
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Curry, Game, Main Course
Cuisine Autumn
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