The Sunday Mail
CHEF David Lupenga, executive sous chef at Crowne Plaza in Harare, gives us his masterpiece quail recipe, which he calls “The Study of Quails”. The dish involves several cooking techniques and is really for the brave in the kitchen.
Quail Skewer on a bed of beetroot marmalade
Pull quail legs in a pan, season with salt and pepper pan fry in olive oil.
Create the beetroot marmalade by shredding boiled beetroot, add brown sugar to taste, salt to taste and sauté until caramelised.
Confit of quail espatada with
garlic saffron jus dip
Skewer quail thighs with cherry tomato or black olive, season with salt and pepper.
Shallow simmer in olive oil until blistered.
Prepare a dip by making a reduction of garlic, shallots, cream and saffron.
Sesame crusted quail and
bacon roulade
Wrap quail breast with a lash of bacon, drizzle with olive oil and crust with sesame seeds.
Grill on a hot griddle griller until cooked.
Topped with deep-fried crispy spaghetti shoe string.
Baked quail koftas
Mince de-boned quail meat, add garlic powder, seasoning, mixed herbs, chopped onion, eggs and bread crumbs.
Mould in a desired shape and bake in an oven.
Spiced quail soil
Mince quail, add seasoning, paprika and all-spice.
Dry-fry until it has a sandy texture.
Serve the dish as shown in the image.
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