Pomegranate Spatchcock Quail Recipe

Place a small pan over a medium heat, add 1 tbsp cumin seeds and 1 tsp coriander seeds with a pinch of salt and dry-fry for about 2 minutes, or until aromatic. Transfer to a mortar and pound with a pestle.

Add 2 crushed cloves of garlic, 2 tablespoons olive oil and 6 tbsp pomegranate molasses to the mortar. Mix well, then taste and adjust the seasoning as necessary.

Use scissors to  cut open the back of 2 quails, rinse them well, then press on the breastbones to flatten them.

Season them and place in a single layer in a baking dish. Pour the marinade over them, ensuring that all parts are covered. Cover with cling film and marinate in the fridge for at least 30 minutes, and up to 24 hours.

Preheat the oven to 180°C/Gas 4.

Place a large ovenproof frying pan over a medium heat and add a dash of oil. When hot, put the quail into the pan, skin side down, and fry for 2–3 minutes, until sealed and lightly coloured. Turn and cook the other side for 2–3 minutes. Add 100ml pomegranate juice, then transfer the pan to the oven and cook for 12–15 minutes, until the quail are cooked through, dark golden and sticky.

Serve sprinkled with lemon zest and pomegranate seeds.

(Here Gordon Ramsays original recipe)

 

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Pomegranate Spatchcock Quail Recipe