MIMI BAINES' FIVE-SPICE QUAIL
6 quails, whole
500 ml buttermilk
1 tbsp Chinese Five-Spice, to taste
1 1/2 cup plain flour
Salt, to season
Oil, for frying
1 long red chilli, julienned, or to taste
1/2 bunch spring onions, julienned
1/4 red cabbage, finely sliced, drizzled with lime juice
1/2 granny smith apple, julienned
Coriander, to taste
Olive oil, to taste
2 tbsp white wine vinegar
2 tbsp caster sugar
1 tsp sesame oil
1 1/2 tsp soy sauce
Debone the quail by removing the backbone, and the other connected bones. Quarter the remaining quail meat and place in the buttermilk, in a bowl in the fridge to soak while preparing the Asian slaw.
To make the dressing combine the ingredient in a small mixing bowl and stir until combined.
To make the Asian slaw, toss the ingredients into a large salad bowl and mix to combine. Season with olive oil.
Mix the flour with the spice and salt (the mix should smell like the spice mix).
Drain the quails and then cover in the flour spice mix and deep fry for 3-4 minutes, or cooked through and golden.
Drain the quail on paper towel and then plate the Asian slaw and drizzle with half the dressing, reserving some for dipping sauce. Place the quail on top and share!
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