INGREDIENTS
- 12 jumbo quail
- salt
- pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
- 1/2 tsp fennel seeds
- 1/2 tsp star anice
- 1/2 tsp paprika
- 1/2 tsp cardamon
- 1 tsp sugar
- 1 tbsp vegetable oil
Coleslaw
- 1 head thinly sliced radicchio
- 1 head thinly sliced white ridichio
- 1 julienne carrots
- 1 head sliced green onion
Dressing
- 1 lb white onion
- 300 ml (100ml for cooking) olive oil (200ml for dressing)
- 200ml white wine vinegar
- 1 tbsp dijion mustered
- 3 tbsp sugar
- 1 tbsp (or as required to blend) water
- to taste salt
METHOD
- Blend all ingredients except oil in a Spice or coffee grinder.
- In a bowl mix all of the above spice with 1tbsp oil.
- Apply on the quail and let it marinate for up to 24 hours.
- Heat a pan to sear the quail on both side till cooked. Serve with slaw.
- Mix all in a bowl.
- Cook onions with 100ml oil in a pan till caramelized. Then add white wine vinegar and sugar to the onions and bring to a boil.
- Let the above mix cool down then add mustard, remaining olive oil, water and blend. Season to taste
- Use to dress the slaw