https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Main Course
  • Stuffed Quail Legs

Stuffed Quail Legs

Posted on Mar 16th, 2023
by Sriram Aylur
Categories:
  • Main Course
Stuffed Quail Legs

This is an Indian-inspired stuffed quail legs recipe which is incredibly flavorful like you would expect an Indian dish to be.

It’s a great main dish that you can pair with some creamy mashed potatoes, asparagus, or Indian rice.

Enjoy!

Stuffed Quail Legs

Stuffed Quail Legs

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 4 quail deboned and skinned reserve the bone and discard skin
  • 1 onion finely chopped
  • 1 inch piece ginger
  • 1 sprig curry leaf
  • 5 grams turmeric
  • ¼ teaspoon chaat masala
  • pinch amchoor powder
  • ¼ teaspoon fennel powder
  • salt to taste
  • 50 grams coriander fresh
  • 40 milliliters oil

SAUCE

  • 500 milliliters quail stock
  • 15 milliliters oil
  • 1 teaspoon fennel seeds
  • 1 onion
  • 1 inch ginger finely chopped
  • 1 sprig curry leaves
  • ¼ teaspoon turmeric
  • ¼ teaspoon chilli powder
  • 2 tomatoes finely chopped
  • 50 grams coriander stem fresh
  • salt to taste

Instructions
 

Sauce

  • Heat the oil in a pan and add fennel, onion, ginger and curry leaves stir and add turmeric, chilli and tomato.
  • Cook until tomatoes are soft and add coriander stem along with the stock.
  • Adjust the seasoning.
  • Bring it to boil and simmer for 5-10min.
  • Remove from the heat and blitz in hand blender.
  • Pass it through the strainer.
  • Heat the sauce in a pan and serve with Quail.

Quail

  • Roughly mince the quail meat in a mixer and keep aside.
  • Clean the wing and leg bone, cut the joints into two, you should be able to get 8no bones all together. Roast for few minutes and keep aside.
  • Heat oil in a pan and saute onion until brown. Add ginger, curry leaves, turmeric chaat masala, amchoor powder, fennel powder, salt and fresh coriander and cook for a minute on a slow fire.
  • Add this mixture to the quail meat and mix thoroughly together, adjust the seasoning.
  • Now divide the mixture into eight equal size and reconstruct them into a quail leg, stick each leg with piece of bone so that it holds the shape.
  • Heat little oil in a pan or griddle and sear the quail. Place on the roasting tray and roast for 3 to 4 minutes. Serve Hot with the sauce.

Notes

STUFFED QUAIL LEGS
Tried this recipe?Let us know how it was!

Sriram Aylur

Sriram’s philosophy is to project Indian food in the right perspective. To use the right techniques and ingredients for a recipe and to learn from the real world, the real need and to cater to that real need without compromising on the foundation of the cuisine. To have fun while doing this, delight the customer and make money. His vision on food is like everything else in the world – progressive. The progression is logical in this world and true with everything. Therefore the Quilon’s menu is amalgamation of Ethnic and Progressive dishes. For example – Black Cod, Asparagus and Beans and Ethnic dishes would be – Mangalorean Chicken Curry, Fish in Banana Leaf, Avial, Masala Dosa.

Experience

Oct 11 – Till Date :Chef and Director Operations - Bombay Brasserie and Quilon Oct 06- Oct 11 : Director of Food Production- Quilon Sept ’99 – Aug’ 02 : Executive Chef - Quilon, London Nov ’98 – Aug ’99 : Executive Chef – Taj West End Hotel, Bangalore Nov ’94 – Oct ’98 : Executive Chef – Gateway Hotel on Residency Road, Bangalore Apr ’91 – Oct ’94 : Chef – Gateway Hotel on Residency Road, Bangalore Feb ’89 – Mar ’91 : Chef - Gateway Hotel on Residency Road, Bangalore 1988 onwards Conceptualised and actualised Karavali Restaurant (the ethnic south Indian west coast cuisine)

Achievements

2011 : Named Beer Drinker of the Year by the All Party Parliamentary Beer Group for contribution to the beer industry. Has recently created a special 5 course all British beer menu – to add to the 5 and 8 course global beer menus, each course served with a different beer; has recently introduced Britain’s first Vintage Beer Menu boasting nine British beers from Fuller’s of Chiswick, ranging from their ethereal 1999 vintage right up to their succulent, youthfully exuberant 2010. 2010 and 2011 :for the past two years Quilon is one of the only two Indian restaurants mentioned in the top 100 restaurants in UK in the National Restaurant Awards. 2007 – till date :Is the only Indian Chef cooking in at the World Economic Forum, Davos for the past five years continuously. 2008 – till date : Awarded a Michelin Star for Quilon. Quilon has been awarded the Michelin one star five year running and the only southern Indian restaurant in the world to have a Michelin Star. 2003 : Quilon nominated as the one the five best Indian Restaurant in the Time Out food guide, London 2000-2003 : Various food promotions in Singapore, Germany, Switzerland and America Jan ’94-June’97 : Food Promotions for various Taj hotels in India

Education

Oct ’87 –Nov ’88 : Post Graduate Diploma in Food Production Skills and Management from Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai May ’84-June’87 : Diploma in hotel Management and Catering Technology from Institute of Hotel Management, Catering technology and applied Nutrition, Hyderabad

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2022 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.