After the Harvest > Wild Gamebird Festival 2007 recipes

Pomegranate Glazed Quail with Black Rice Pilaf & Coconut

4 Quail

2T Honey

2T Pomegranate molasses

2T Red wine vinegar

1T Red wine

½ Fresh pomegranate (optional)

1 Shallot (finely chopped)

50g Butter

200g Black rice (long grain rice is ok)

500mls Chicken stock

1 Shallot (finely chopped)

2 Kaffer lime leaves

1T Coconut (lightly toasted)

100mls White wine

200mls Coconut cream

1 Lime

1 For the marinade Combine one tablespoon each of honey, molasses & vinegar then pour over the Quail, which can be roasted whole or in two halves, let marinate for two hours

2 Sweat the Shallot then add the coconut, Lime leaves & White wine reduce a little then add coconut cream simmer for five minutes then season to taste with fresh lime & salt then strain through a sieve.

3 Take 1 tablespoon each of honey, molasses, vinegar, red wine & juice from the pomegranate (reserving the seeds) reduce over a low heat to a runny syrup

4 Sweat the shallot in butter add the rice & cook for two minutes over a low heat then add the stock & cover, simmer till the liquid has gone & the rice is tender, add salt & herbs to taste

Roast or panfry the quail to medium rare then let rest. On four warm

plates place a spoon full of rice then top with the rested quail, drizzle

with the pomegranate syrup & seeds. Heat the coconut sauce & foam with a stick blender & pour over the quail, garnish with shredded Lime leaves.