World Cuisine

Pan-Fried Quails with Ginger and Grapes

cook 30 mins
  • 2 tablespoons sunflower oil
  • 50 g (2 oz) butter
  • 4–6 oven-ready quails
  • 50 g (2 oz) fresh root ginger, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • 250 g (8 oz) seedless green or red grapes, halved
  • salt and pepper
  • couscous, to serve
  • Heat the oil and most of the butter in large, heavy-based frying pan. Add the quails and brown on both sides for 4–5 minutes, then transfer to a plate.
  • Stir the ginger and garlic into the pan, cook for 1–2 minutes, then toss in the grapes and season well. Return the quails to the pan, cover and cook over a medium heat for 20 minutes, or until cooked through. Serve with couscous.
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