Shows
Movies
Channels
On-Air
My Library
Steamed and fried quail with aioli
By
Derek Dammann
Facebook
Tweet
Pinterest
Email
Print
Share This
Facebook
Tweet
Pinterest
Email
Print
SERVES
4
Ingredients
QUAIL
4 5-ounce (142 g) quails, spatchcocked
1 pound (454 g) kosher salt, divided
1 orange, zest
3 sprigs thyme, leaves
1 bay leaf
3 cloves garlic, minced
1 ½ star anise, toasted
½ teaspoon (2.5 ml) black peppercorns
4 cups (960 ml) oil, for frying
FOUR-SPICE MIXTURE
1/2 cinnamon stick
1/2 cup (120 ml) black peppercorns
3/4 teaspoon (3.5 ml) cloves
1 1/2 tablespoons (22 ml) nutmeg
2 1/2 cups (590 ml) potato starch
Kosher salt
AIOLI
1 egg
1 tablespoon (15 ml) lemon juice
1 clove garlic
1/2 teaspoon (2.5 ml) Dijon mustard
3/4 cup (180 ml) light vegetable oil
Salt and pepper
Directions
QUAIL
In a mortar, combine 1/4 kosher salt, orange zest, thyme leaves, bay leaf, garlic, star anise, and peppercorns.
With a pestle, crush the ingredients to a rough powder and combine with the remaining salt to make a cure mixture.
Using butcher shears or a knife, remove the backbone from the quails.
Season the quails thoroughly with the cure mixture.
Refrigerate for two hours uncovered.
Rinse the cure off the quails.
Using a stove top steamer, steam the quail for twenty minutes, cool to room temperature.
FOUR-SPICE MIX
In a dry pan over medium-heat, toast cinnamon, peppercorns, and cloves. Remove from pan and cool.
Grind toasted spices in a spice grinder.
In a bowl, combine ground spices, nutmeg, and potato starch.
Season with kosher salt.
AIOLI
In a blender, combine the egg, lemon juice, garlic, and Dijon mustard, blend on low.
While blending, slowly drizzle the oil into the mixture to make a mayonnaise.
When thick, season with salt and pepper. Reserve.
TO FINISH
In a large heavy pot, heat frying oil to 400 F (205 C).
In a large, bowl dredge the quail in four spice mix.
Fry quails in batches for two minutes per batch or until crispy. Drain.
Let rest for five minutes and serve with aioli.
Watch Cook Like a Chef
Fridays at 8:30 pm ET
CTV Life
Berber spice quail with gomen salad
By Bianca Osbourne
CTV Life
Spiced quail with apricot-calvados sauce
By Robert Jewell
marilyn
10-minute baked eggs
By Clodagh McKenna
marilyn
Lobster mac and cheese
By Mary Berg
CTV Life
Prime rib roast
By Natalia Machado
ctv
Roasted panzanella salad
By Mary Berg