Ground Quail in Lettuce Cups

Ingredients

2 quails
1/2 cup each finely chopped onion, water chestnut, green pepper and carrot
2 tsp chopped garlic
12 pieces lettuce leaves

Quail Marinade

1 tsp ginger wine
2 tsp light soy sauce
dash sesame oil and pepper
1/2 tsp cornstarch
1/2 tbsp each water and oil

Seasonings

2 tbsp water
1 tbsp light soy sauce
1/2 tsp each sugar and cornstarch
a few drops sesame oil

Method

  1. Wash quails clean, rinse and wipe dry. Remove bones from the quails and ground the meat. Mix meat with the marinade and set aside for 10 minutes.
  2. Trim and rinse lettuce, wipe dry for serving.
  3. Heat 2 tablespoons oil in the wok, stir-fry quail with garlic briefly. Mix in chopped vegetables and stir-fry to combine. Add seasonings and mix well. Cook until quail meat is done. Transfer to a serving plate. Serve in lettuce cups

Source: Towngas Millenium Cookbook


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South Indian-style Stir-fried Turkey with Curried Yoghurt

Ingredients

500 g of turkey meat
1 knob of fresh ginger, 1 inch in length, cut into thin strips
2 garlic cloves, finely chopped
2 green chilies, cut in half lengthways
10 curry leaves, fresh
2 red onions, cut into thick slices
2 tbsp of coconut, grated
3 tbsp of coconut milk
1/2 tsp salt
1/2 tsp sugar
1 tbsp of coriander leaves, chopped
1/2 lime, juiced
2 tbsp of vegetable oil

Spice Mix

2 dried red chilies, whole
1/2 tbsp of coriander seeds
1/2 tbsp of turmeric powder
1 tbsp of fennel seeds
1/2 tsp cumin seeds
1/2 tsp black peppercorns
cinnamon stick, 2-inch piece
3 cloves
2 green cardamom pods

Curried Yoghurt Dip

200 g of Greek yoghurt
1/4 tsp mustard seeds
5 curry leaves
1 green chili, finely chopped
1/4 tsp ground turmeric
1/2 tsp salt
1/2 tsp sugar
2 tbsp of vegetable oil

Method

  1. Shred the turkey into 1/2-cm thick slices and set aside.
  2. Make the spice mix. Roast all of the spices in a dry, medium-hot pan until they release their aroma, then grind them into a coarse powder using a food processor or mortar and pestle.
  3. Place a frying pan over a medium heat and add the oil. Once the oil is hot, add the ginger, garlic, green chilies, curry leaves and onions. Sauté for a minute until the onions are coloured but still crunchy, ensuring the garlic and spices do not burn. Sprinkle in the salt and spice mix and stir for another minute.
  4. Add the sliced meat to the pan, mix well and reduce the heat. Stir in the coconut milk and sugar and mix well until the liquid dries up and the meat pieces are evenly coated in the spices.
  5. Prepare the curried yoghurt. Place a pan over a medium heat and add the oil. Once the oil is hot, add the mustard seeds and once they begin to crackle, add the curry leaves and allow to crackle. Add the chopped green chili and sauté for 30 seconds, then add the ground turmeric and mix well.
  6. Combine the hot mix with the yoghurt and season with salt and sugar.
  7. Once the stir-fry is ready, stir through the shredded coconut, sprinkle over the coriander leaves and squeeze in the lime juice. Serve immediately with the curried yoghurt dip and paratha or naan bread

Makes 4 servings.

Source: Chef Vivek Singh


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Corn-thickened Turkey Stew

Ingredients

9 oz corn kernels
bunch of cilantro leaves
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, finely chopped
2 oz loche squash, grated
1 caigua, chopped
2 tablespoons Yellow Chili Paste
1 (2-lb) turkey, cut into 2-1/2-ozpieces
2 cups cooked rice to serve
salt and pepper

Method

  1. Put the corn kernels and cilantro leaves in a blender or baton (Peruvian grinder) and blend or grind to form a thick paste. Set aside.
  2. Heat the oil in a large pan over low heat, add the onion and garlic, and sauté for 2 minutes, until the onion has softened. Season with salt and pepper.
  3. Add the grated squash, caigua, and chili paste, and cook, stirring, for 10 minutes until the ingredients are cooked.
  4. Pour in 8 cups water and simmer over low heat for 30 minutes until the stew has thickened and reduced.
  5. Season the turkey pieces with salt and pepper. Add the turkey to the stew and cook for 40-45 minutes over low heat until tender.
  6. Add the corn paste to the pan and cook for 10 minutes, stirring continuously, until the stew thickens. Taste and adjust the seasoning if necessary. Serve with rice.

Makes 4 servings.

Source: Peru – The Cookbook


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Deep-fried Quails with Spicy Salt

Ingredients

4 quails
1 teaspoon spicy salt and pepper
1 teaspoon sugar
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
2-3 tablespoons all-purpose flour
oil for deep-frying
1 scallion, finely chopped
1 red chili, finely chopped

Method

  1. Split each quail in half down the middle and clean well. Marinate with the spicy salt and pepper, the sugar, soy sauce and rice wine for 2-3 hours in the fridge, turning frequently. Coat each quail piece in the flour.
  2. Fill a wok one quarter full of oil. Heat the oil to 375°F, or until a piece of bread fries golden brown in 10 seconds when dropped in the oil. Reduce the heat and fry the quail for 2-3 minutes on each side. Remove from the wok and drain on paper towels.
  3. Soak the scallion and chili in the hot oil (with the heat turned off) for 2 minutes. Remove with a wire strainer or slotted spoon and drain, then sprinkle over the quail pieces. Serve hot.

Makes 4 servings.

Source: The Food of China


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Pheasant Stuffed with Truffle and Foie Gras

Ingredients

1-1/2 tbsp unsalted butter
1/2 onion, peeled and chopped
1/4 cup long-grain rice
1/3 cup chicken stock
4 oz cooked foie gras, diced (optional)
1/2 cup shelled pistachios
6 tbsp cooked truffles, diced
1 hen pheasant
thin slices of pork back fat
1 tbsp vegetable oil
4 tbsp Malmsey Madeira wine
3/4 cup heavy cream
salt
black pepper

Method

  1. First prepare a rice pilaf for the stuffing.
  2. Preheat the oven to 400°F.
  3. Place an ovenproof pan on the stove top, melt 1/2 tablespoon of the butter over low heat, and sweat the onion until softened. Add the rice and stir to coat all the grains in butter, then pour in the chicken stock. Bring to a boil, then transfer the pan to the oven and bake for 20 minutes. Remove and set aside for 20 minutes.
  4. When the rice is cool, gently mix in the foie gras, then add the pistachios, and diced truffles. Season well.
  5. Remove the wishbone from the pheasant and stuff the bird with the rice mixture, which should fill the cavity.
  6. Truss the bird to seal the neck and rear openings. Cover the bird with the slices of back fat and tie them securely in place.
  7. Preheat the oven to 400°F.
  8. Heat the oil and remaining butter in a casserole dish and, when hot and foaming, add the bird and brown it on all sides. Place the dish in the oven with the bird breast-side up. After 10 minutes, add a spoonful of Madeira and put the lid on the casserole. Repeat this until the bird has been cooking for 40 minutes, then take the dish out of the oven, remove the fat, and set the bird aside to rest.
  9. Add the cream to the casserole dish and any juices that have run from the bird, then season. Put the dish on the stove top, bring the liquid to a boil, and reduce to a sauce consistency, then pass through a fine sieve. Spoon out the stuffing and carve the bird. Serve with the sauce and stuffing.

Makes 2 servings.

Source: The French Kitchen


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