Make Comforting and Delicious!
Something a little different that your friends and family wouldn't expect, but will love! Perfect for the winter months. Combining quail and a mild curry spice of a mulligatawny soup makes this a cozy starter. Crispy onion rings add extra texture and flavor to the dish.
Curried Quail Soup with Onion Rings
Ingredients
Quail
4 quails
1/4 bunch of thyme, tied together with string
3 garlic cloves, peeled and lightly smashed
32 oz of chicken stock
2 tsbp of butter
2 tbsp of vegetable oil
Curried Soup
1 3/4 oz of puy (green) lentils
2 tbsp of butter
2 onions, peeled and chopped
1 Granny Smith apple, peeled and grated
2 tbsp of mild curry powder
12 oz of chicken stock
2 tbsp of plain flour
3 1/2 oz of sweet potato, peeled and diced into 1cm cubes
1 pint of coconut milk
1 pinch of salt
Onion Rings
1 large onion, sliced into rings
11 oz of breadcrumbs
1 egg, beaten
4 tbsp of plain flour
vegetable oil
To plate
coriander cress
Directions
Lentils
To begin, cook the lentils in simmering water for approximately 15 minutes, or until tender. Drain and set aside until needed.
Curried Soup
Melt the butter in a pan and add the onion, apple and a pinch of salt. Cook, without coloring, for 3 to 4 minutes until they begin to soften.
Add the curry powder and flour and cook for 2 minutes, stirring frequently until fragrant.
Deglaze the pan with the chicken stock, scraping the bottom with a wooden spoon to loosen all the brown bits. Simmer for 2 minutes, then pass the stock through a fine sieve into a clean saucepan.
Add the coconut milk and sweet potato to the soup and simmer for about 10 minutes until the sweet potato is cooked and the soup is thick. Add the cooked lentils, heat through and season to taste.
Quails
Place the chicken stock, thyme and garlic into a pan over a medium heat and bring to a simmer.
Add the quails and simmer for 2 to 3 minutes
Remove the quails with a slotted spoon and drain on paper towels.
When cool enough to handle, use a sharp knife to carefully cut the quail breasts away from the bone in one piece. Remove the legs from the carcasses.
Heat a frying pan until hot and add the oil and butter. Once the butter is foaming, season the quail breasts and legs then place, skin-side down, in the pan. Fry for 3 to 5 minutes or until there is moderate resistance when the thickest part of the breast is pressed (or until completely cooked through if you prefer) and the legs are crispy.
Remove the meat from the pan and leave to rest in a warm place for 5 minutes.
While the meat is resting, make the onion rings. Dip each slice of onion in flour, then beaten egg, then breadcrumbs. Deep-fry until golden and crispy. Drain on paper towels to absorb any excess oil.
To serve, spoon the lentils and sweet potato from the soup into the bottom of each dish and place the quail legs on top, followed by the quail breasts. Pour the soup over gently and garnish with the deep-fried onion rings and coriander cress.
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