4 servings
Cooking: 1 hr
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Ingredients (32)
for the quail: | |
250 ml | chutney — apricot |
4 sprig | fresh thyme |
4 sprig | rosemary — chopped |
1 cloves | garlic — cloves |
50 ml | vinegar — balsamic |
5 ml | coriander spice |
sea salt and freshly ground black pepper | |
4 | birds — preferably deboned |
for the barley: | |
1 | onion — finely chopped |
1 cloves | garlic — cloves, finely chopped |
300 g | pearl barley |
400 g | tomatoes — peeled and chopped |
1 l | stock — chicken |
sea salt and freshly ground black pepper | |
2 sprig | rosemary — finely chopped |
10 g | fresh coriander — finely chopped |
for the butternut puree: | |
5 g | nutmeg — ground |
5 g | ginger — ground |
10 g | curry powder |
5 g | peri-peri |
1 tsp | fennel — seeds |
20 g | brown sugar |
2½ kg | butternut — cubed |
20 g | garlic — cloves, finely chopped |
210 g | onion — finely chopped |
3 Tbs | butter |
250 ml | vegetable stock or hot water |
100 ml | cream |
salt |
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