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Quail Samosa

Type: Poultry
Courses: Starters and appetizers
Serves: 10 people

Recipe Ingredients

2   Quails - split in half
1   Onion
1   Carrot
2   Celery stalks
1   Leek
2   Inches fresh ginger
1   Garlic head
6 oz 170gWhite wine
  Quail stock or chicken stock - to cover
1   Bouquet garni consisting of
  Bay leaf, clove and black pepper
1 tablespoon 15mlFinely-ground coriander
1 teaspoon 5mlFinely-ground cumin
1/4 teaspoon 1.3mlAllepo pepper
4   Roma tomatoes - chopped
3 oz 85gChana Dal - soaked
1 tablespoon 15mlDiced shallots
1 teaspoon 5mlMinced garlic
1 teaspoon 5mlMinced ginger
1 oz 28gLeeks - small diced
2 oz 56gFennel - small dice
2 oz 56gShiitakes - small dice
1 tablespoon 15mlCoarsely-ground coriander
1 tablespoon 15mlMinced chives
1 teaspoon 5mlChat masala
  Salt - to taste
  Freshly-ground black pepper - to taste
  Samosa Dough
3/8 cup 74g / 2.6ozButter - diced
4 cups 250g / 8.8ozFlour - (to 4 1/2)
1 teaspoon 5mlSalt
1/4 cup 59mlWater - cold
1 teaspoon 5mlWhole ajawin seeds
  Egg wash - as needed

Recipe Instructions

Sear the quails and remove. Add onion, carrot, celery, leek, ginger and garlic and sweat. Add tomatoes. Allow to break down and deglaze with 1/2 cup white wine allow to reduce by half, cover with quail stock. Add the quails and bring to a boil. Add bouquet garni and tomatoes. Cover and place in a 350 degree oven until fork tender about 45 minutes, then shred meat. Set aside.

Sweat paste of the ground coriander, cumin and allepo pepper. Stir in tomatoes. Add Chana Dal and braising liquid. Cook until tender. Separately saute garlic, ginger, leeks, fennel and shiitakes. Combine with the Chana Dal and the braised, shredded meat and cook 5 minutes to blend. Season with coarse ground coriander, chives, chat masala, salt and pepper. Chill down. Moisten with braising liquid.

Roll out dough and cut into large rounds 5 inches diameter. Then cut in half and form a pouch, making sure to egg wash ends. Stuff with mixture and seal top end. Resembles upside down cone. Bake them in the oven at 350 degrees for 12 to 15 minutes, or until golden brown.

For the Samosa Dough: Combine everything and mix until dough forms. Allow to rest.

This recipe yields 10 servings.

Source:
CHEF DU JOUR - (Show # DJ-9565) - from the TV FOOD NETWORK

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