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Using a fine grater, zest the orange. Juice the orange and mix with the pomegranate molasses, reserve for later.
Peel and grate the garlic. In a bowl, mix the zest, cumin, cinnamon, garlic and olive oil.
Using scissors, cut the quail through the back bone to make it flat. Thread 2 skewers through the quail, to keep the bird flat during cooking. Rub the marinade all over the quail and leave for a while (ideally 2 hours)
Pick the mint and coriander and then chop finely. Reserve.
Place the bulgur wheat, smoked paprika and salt in a sauce pan. Mix with a silicone spoon. Add boiling water to reach 1cm above the bulgur wheat. Cover with a lid and cook over a medium heat until tender. This should take about 10 to 12 min.
When cooked, transfer to a flat tray and cool. Run a couple of forks through it to speed this process up and to break any lumps that may have formed.
When cool, combine with the herbs and set aide until ready to serve.
Place the sugar and water in a pan and bring to the boil. Simmer the sugar until it begins to caramelise. When the syrup begins to turn golden, start swirling the pan so that it caramelises evenly. When you obtain a light caramel, carefully pour the walnuts into the caramel, and swirl to coat each nut. Use a spoon to transfer each walnut onto a sheet of
baking paper. Leave to cool down away from prying hands!
Heat a grill pan to a medium to high heat. Place the quail, skin side down and cook until it begins to colour. Turn the quail and , using a brush, baste it with the reserved pomegranate/orange juice mix. Turn a few more times, basting as you go, until nicely caramelised and just cooked through. this should take no longer than 5 - 7min.
Place a little bulgur in a food ring in the centre of the plate, scatter a few walnuts and some rocket leaves. Top with the quail, remembering to remove the skewers. Finally, drizzle with the remaining pan juices.
«Marinate your quail well in advance (up to 24 hours) for a fuller flavour.»
A delicious starter or light lunch dish - glazed quail, tangy marinade and sweet, crunchy walnuts