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Café Crocodile <<Back

Deboned Moroccan Spiced Quail on Couscous with a Coriander and Pickled Peach Salad

4 quail deboned
1⁄2 tsp crushed fresh garlic
1⁄2 tsp grated fresh ginger
1⁄2 tsp finely chopped fresh chilli
1⁄2 tsp ground coriander
75ml extra virgin olive oil

Pickled Peaches
1 large peach, quartered
1⁄2 cup water
1⁄2 cup caster sugar
1⁄2 cup white vinegar
1 chilli, halved
10 black peppercorns
10 coriander seeds
1 star anise
1 small nob of fresh ginger,
sliced roughly

Dressing
75ml white vinegar
150ml olive oil
1 tsp finely chopped orange and lemon zest
35g caster sugar
1 knob fresh ginger
Sea salt and black pepper

Couscous
1 cup couscous
1 small onion, finely diced
1 chilli, deseeded sliced finely
1 tsp ground coriander
1⁄2 tsp cup chopped parsley
50ml olive oil
50g butter

1. Combine the quail with garlic, ginger, chilli, olive oil and coriander in a steel     bowl and refrigerate for about two hours.

2. For the pickled peaches combine sugar, water and vinegar in a saucepan     over a gentle heat and stir to dissolve sugar. Add spices and simmer for five     minutes then pour over the peach quarters. Allow to cool and slice ready for     salad.

3. For the dressing, heat vinegar, fresh ginger and sugar until sugar dissolves.     Simmer for 10 minutes to infuse flavours. Pour into a large bowl and whisk     together. Allow to return to room temperature and shake before using.

4. For the couscous combine oil and butter over a gentle heat, add onion and     sauté until transparent.

5. Add garlic, chilli and coriander. Stir in warm couscous, prepared as to     instructions, season to taste and then pack into small ramekins and invert one     on each plate.

6. Sear the quail skin side down, season and turn when nicely coloured.

7. Mix some fresh watercress and coriander and mix these leaves with peach     slices and arrange on a plate next to the couscous, top with quail and garnish     with remaining salad. Serve with a glass of Verdelho.