Lightly spiced quail with lentil dahl and samosas

PUBLISHED: 12:41 06 February 2017 | UPDATED: 12:41 06 February 2017

EXG FEB 17 RECIPE main strat

EXG FEB 17 RECIPE main strat


Sous chef Daniel Freear joined the team at Strattons in 2015 and has been recently demonstrating wild game recipes at the East Anglian Game Fair.

EXG FEB 17 RECIPE main strat  EXG FEB 17 RECIPE main strat

Cooking fresh, local ingredients with simplicity and style is Daniel’s passion. His kitchen must-have gadget is his pasta machine, which was a present from his father for his 18th birthday. And his favourite dish to cook? ‘For me it would have to be crab tortellini with chilli, lime and chargrilled fennel,’ he declares. Here Daniel shares his recipe for a spicy, buttery supper to share with friends…


Serves 4

For the quail

4 quail

Oil and butter for frying

Chicken stock

For the samosas

2 cloves of garlic (finely diced)

1 small onion (finely diced)

Olive oil for cooking

1 tsp of cumin

1 tsp of ground coriander

3 carrots (grated)

4 sheets of filo pastry

1 egg (lightly beaten)

1 tsp fresh coriander (chopped finely)

Lentil dhal

Olive oil for frying

1 onion (finely diced)

2 cloves of garlic (finely diced)

4 carrots (peeled and diced into small cubes)

½ butternut squash (peeled and diced into small cubes)

400ml of chicken stock

1 tsp of chilli powder

2 tsp of turmeric

1 tsp of ground coriander

1 tsp of cumin

200g of uncooked lentils

150ml of crème fraiche

4 large handfuls of washed spinach

For the spiced butter

200g of butter

1 tsp of turmeric

1 tsp of cumin

Salt and pepper


To prepare the quail, remove the legs from the quails and sear in a pan in a tbsp of butter and oil until the skin is crisp and light brown in colour, then add enough chicken stock to cover the legs in the pan and place in a 130C oven for three hours until tender.

Allow to cool and then pick the meat off the bones. Fry off the garlic and onion for the samosas in a small drizzle of olive oil. Once cooked and translucent in colour, add the spices and carrot and cook for a further two minutes.

Add the leg meat and fresh coriander and mix well. Allow the mix to cool. Cut the filo sheets into pieces 4cm by 10cm and egg wash. Place 2 teaspoons of mix into one corner of the pastry and fold diagonally repeatedly to form a triangle with the mix encased inside.

Deep fry for 2 minutes at 180C.

To prepare the dhal, fry the onions and garlic until soft. Add the carrot and butternut squash and fry for a further minute.

Now add the chicken stock and spices and leave this to stew and infuse on a low simmer for one hour until the vegetables are soft. Meanwhile cook the lentils in a separate pan of boiling water until tender.

Drain and add to the dhal mixture.

To serve, fry the quail crown in a hot frying pan until a dark brown colour all over. Heavily rub the spiced butter mix all over the quail and place in an oven for 12 minutes at 180⁰C.

Meanwhile add the cooked lentils, crème fraiche, and spinach to the dhal and cook on a high heat constantly stirring for 2 minutes.

Divide the dhal between four warmed plates; add two breast joints and a warmed samosa to each plate.

Garnish with crispy carrots, coriander oil, micro coriander and pomegranate seeds. Enjoy!

Get the Taste


Ash Close



01760 723845

PE37 7NH


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