X2 Quails butterflied
60ml olive oil
Fresh lime juice
1 Tbsp ground cumin
1 Tbsp Coriander Seeds
1 Tbp dried oregano
1 Tbsp ground black pepper
1 Bay lead, dried
2 All spice berries
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
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.
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.