Quail Tikki, Banana Guinness Catsup (Serves 4)
Spiced legs and fruity dipping – a super simple, quick drinks accompaniment, canapé, snack or starter for your St. Patrick’s Day get together.
What you need
For the Quail:
8 quail legs
Splash of oil
1 sachet Green Saffron Tandoori
½ lemon juice and zest
1 red Finger chilli, finely diced
Small handful chopped coriander leaf
Banana Guinness Catsup Ingredients:
½ a brown onion, diced
Splash of sunflower oil
75ml cider vinegar
50ml Guinness stout
100g dark muscovado sugar
400g ripe banana, roughly chopped
½tsp sea salt
15 gratings of a nutmeg
Seeds of 1 green cardamom pods, finely ground
50g fresh ginger, grated
How to make it
For the Quail:
- In a bowl, mix the spice blend with the oil, the lemon zest, juice and half the diced chilli. Add the quail legs, generously coat and set aside to marinate for 20mins.
- Turn on your grill to high and cook the legs for about 3 minutes both sides, until a little charred, but still juicy. The meat will be firm and have shrunk a little up the drumstick when cooked.
- Pop onto a warmed plate, sprinkle with the remaining chilli, chopped herbs and serve with my banana catsup
For the Banana Guinness Catsup:
- Sweat the chopped medium onion in a little oil.
- Pour in the cider vinegar, Guinness and dark muscovado, add the banana, salt and bring to a gentle bubble, simmer gently for 10 minutes.
- Add the spice, the grated ginger cook for another minute, blitz to a smooth purée, check the seasoning then remove from the heat and set aside to cool.