cat lover
01-09-2007, 12:20 PM
Raisin and Nectarine Chutney:
4 shallots, chopped
2 tbsp canola oil
1 tbsp chopped fresh gingerroot
2 Thai chiles, chopped
1/2 cup California golden raisins
1/4 cup rice wine vinegar
1/4 cup brown sugar
1/2 tsp each ground cinnamon, ground allspice and ground turmeric
3/4 cup nectarines, pitted and sliced
1/2 tsp salt
ground black pepper, to taste
Five Spice Quail:
4 whole quail (not boned)
1 tsp five spice powder
1 tsp granulated sugar
1 tbsp light soy sauce
1 tbspdark soy sauce
1 tbsp rice wine
3 tbsp all purpose flour
oil, for frying
Raisin and Nectarine Chutney:
Over medium heat, saute shallots in oil till soft. Add ginger and chiles, saute about 1 minute more. Stir in raisins, vinegar, brown sugar and spices. Cook till raisins begin to plump, add nectarines and cook till they begin to soften, about 10 minutes. Salt and pepper to taste.
Five Spice Quail:
Cut each quail in half. Divide halves down the middle. Rinse well and pat dry. Mix five spice, sugar, soy sauces and rice wine. Marinate quail pieces in mixture for at least 2 hours. Fill large pot with oil and heat to 375 degrees . Coat each quail piece in flour; shake off excess. Fry quail in hot oil till golden brown. Serve with chutney on the side.
Recipe by Chef Charles Phan
4 shallots, chopped
2 tbsp canola oil
1 tbsp chopped fresh gingerroot
2 Thai chiles, chopped
1/2 cup California golden raisins
1/4 cup rice wine vinegar
1/4 cup brown sugar
1/2 tsp each ground cinnamon, ground allspice and ground turmeric
3/4 cup nectarines, pitted and sliced
1/2 tsp salt
ground black pepper, to taste
Five Spice Quail:
4 whole quail (not boned)
1 tsp five spice powder
1 tsp granulated sugar
1 tbsp light soy sauce
1 tbspdark soy sauce
1 tbsp rice wine
3 tbsp all purpose flour
oil, for frying
Raisin and Nectarine Chutney:
Over medium heat, saute shallots in oil till soft. Add ginger and chiles, saute about 1 minute more. Stir in raisins, vinegar, brown sugar and spices. Cook till raisins begin to plump, add nectarines and cook till they begin to soften, about 10 minutes. Salt and pepper to taste.
Five Spice Quail:
Cut each quail in half. Divide halves down the middle. Rinse well and pat dry. Mix five spice, sugar, soy sauces and rice wine. Marinate quail pieces in mixture for at least 2 hours. Fill large pot with oil and heat to 375 degrees . Coat each quail piece in flour; shake off excess. Fry quail in hot oil till golden brown. Serve with chutney on the side.
Recipe by Chef Charles Phan