Spiced quail with corn puree, charred corn and potato rosti


X2 Quails butterflied 


60ml olive oil 

Fresh lime juice 

1 Tbsp ground cumin 

1 Tbsp Coriander Seeds 

Tbp dried oregano 

1 Tbsp ground black pepper  

1 Bay lead, dried 

2 All spice berries  

1 clove  

½ star anise 

½ stick cinnamon  

1 clove garlic, crushed  

1 small red chilli, finely chopped  

1 tsp sugar  

1 tsp grated fresh ginger  

Toast all the dry spices until fragrant 

Add to the olive oil, garlic, ginger, sugar and chilli and grind to a fine powder.  

Coat the quail in the marinade and leave to infuse for an hour 

Corn puree 

2 Ears of corn, boiled until just cooked.  

100ml fresh cream 


Cut the corn off the cob and place into a blender along with 60ml cream.  

Puree until smooth 

Add more cream to achieve a faily thick puree 

Adjust seasoning with SP 

Braai one ear of corn over medium coals until charred in places and cooked through. 

Cut the the corn off the cob.  

Potato Rosti 

1 large potato, peeled and coarsley grated and squeezed dry. 

1 spring onion, finely sliced.  

60ml cake flour 


Olive oil for frying 

Combine potato, flour, onion and SP together.  

Form into a flat disc about 10cm in diameter and fry in 5ml deep hot olive oil until golden brown and cooked through.   

Braai quail for about 5 minutes on each side until golden but still pink and juicy on the breast.