Grilled quail with peas & moghrabeih
Chef: Michael Voumard
Try this with the: Littlehampton Innes Vineyard Pinot Gris
Serves: 4
Ingredients
4 quail
1 tsp ras el-hanout
½ cassia stick - crushed
1 tbsp olive oil
1 cup moghrabieh
1 white onion - finely diced
2 tbsp olive oil
1 pinch of saffron strands
250ml chicken stock
¼ cup podded peas
2 tbsp parsley leaves
1 tbsp mint leaves
Method
Bone the quail, marinate with ½ tsp ras el-hanout, cassia and 1 tbsp olive oil.
Cover the moghrabieh with boiling water. Soak for 10 minutes, fork over and then place the bowl in a steamer for 2 hours.
When the moghrabeih is ready, sauté the onions in the 2 tbsp olive oil with ½ tsp ras el-hanout and the saffron. Add the chicken stock and bring to the boil, then add the peas. When the peas are cooked add the moghrabieh and fold in the herbs.
Meanwhile, grill the quails and serve with the mograbeih.