STUFFED QUAIL LEGS

STUFFED QUAIL LEGS

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Ingredients

Adjust Servings:
4 quail deboned and skinned reserve the bone and discard skin
1 Onion finely chopped
1 inch piece Ginger
1 sprig Curry leaf
5 grams turmeric
¼ teaspoon Chaat masala
pinch Aamchoor powder
¼ teaspoon Fennel powder
Salt to taste
50 grams fresh coriander
40 millilitres Oil
Sauce
500 millilitres Quail Stock
15 millilitres Oil
1 teaspoon fennel seeds
1 Onion finely chopped
1 inch Ginger finely chopped
1 sprig Curry leaves
¼ teaspoon turmeric
¼ teaspoon chilli powder
2 tomatoes finely chopped
50 grams Fresh Coriander Stem
Salt to taste
Features:
    Cuisine:
    • Serves 4
    • Medium

    Ingredients

    • Sauce

    Directions

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    Sauce

    1. Heat the oil in a pan and add fennel, onion, ginger and curry leaves 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.
    4. Bring it to boil and simmer for 5-10min.
    5. Remove from the heat and blitz in hand blender.
    6. Pass it through the strainer.
    7. Heat the sauce in a pan and serve with Quail.

    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 8no bones all together. Roast for few minutes and keep aside.
    3. Heat oil in a pan and saute onion until brown. Add ginger, curry leaves, turmeric chaat masala, amchoor powder, fennel powder, salt and fresh coriander and cook for a minute on a slow fire.
    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.

    Sriram Aylur

    Sriram’s philosophy is to project Indian food in the right perspective. To use the right techniques and ingredients for a recipe and to learn from the real world, the real need and to cater to that real need without compromising on the foundation of the cuisine. To have fun while doing this, delight the customer and make money.

    His vision on food is like everything else in the world – progressive. The progression is logical in this world and true with everything. Therefore the Quilon’s menu is amalgamation of Ethnic and Progressive dishes. For example – Black Cod, Asparagus and Beans and Ethnic dishes would be – Mangalorean Chicken Curry, Fish in Banana Leaf, Avial, Masala Dosa.

    Experience

    Oct 11 – Till Date :Chef and Director Operations – Bombay Brasserie and Quilon

    Oct 06- Oct 11 : Director of Food Production- Quilon

    Sept ’99 – Aug’ 02 : Executive Chef – Quilon, London

    Nov ’98 – Aug ’99 : Executive Chef – Taj West End Hotel, Bangalore

    Nov ’94 – Oct ’98 : Executive Chef – Gateway Hotel on Residency Road, Bangalore

    Apr ’91 – Oct ’94 : Chef – Gateway Hotel on Residency Road, Bangalore

    Feb ’89 – Mar ’91 : Chef – Gateway Hotel on Residency Road, Bangalore

    1988 onwards Conceptualised and actualised Karavali Restaurant (the ethnic south Indian west coast cuisine)

    Achievements

    2011 : Named Beer Drinker of the Year by the All Party Parliamentary Beer Group for contribution to the beer industry. Has recently created a special 5 course all British beer menu – to add to the 5 and 8 course global beer menus, each course served with a different beer; has recently introduced Britain’s first Vintage Beer Menu boasting nine British beers from Fuller’s of Chiswick, ranging from their ethereal 1999 vintage right up to their succulent, youthfully exuberant 2010.

    2010 and 2011 :for the past two years Quilon is one of the only two Indian restaurants mentioned in the top 100 restaurants in UK in the National Restaurant Awards.

    2007 – till date :Is the only Indian Chef cooking in at the World Economic Forum, Davos for the past five years continuously.

    2008 – till date : Awarded a Michelin Star for Quilon. Quilon has been awarded the Michelin one star five year running and the only southern Indian restaurant in the world to have a Michelin Star.

    2003 : Quilon nominated as the one the five best Indian Restaurant in the Time Out food guide, London

    2000-2003 : Various food promotions in Singapore, Germany, Switzerland and America

    Jan ’94-June’97 : Food Promotions for various Taj hotels in India

    Education

    Oct ’87 –Nov ’88 : Post Graduate Diploma in Food Production Skills and Management from Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai

    May ’84-June’87 : Diploma in hotel Management and Catering Technology from Institute of Hotel Management, Catering technology and applied Nutrition, Hyderabad

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