World Cuisine

Ingredients
  • 2 tablespoons sunflower oil
  • 65 g (2½ oz) butter
  • 3 large onions, finely chopped
  • 12 small quail
  • 1 cinnamon stick
  • ¼ teaspoon ground ginger
  • pinch of saffron
  • 150 ml (¼ pint) water
  • 300 g (10 oz) raisins
  • ½ teaspoon ground cinnamon
  • 2 tablespoons sugar
  • 2 tablespoons honey
  • ¼ teaspoon pepper
  • ½ teaspoon salt
Directions

Heat the oil and half the butter in a large, heavy-based casserole and soften the onions.

Add the quail, cinnamon stick, ginger, saffron and water and cook for 20 minutes.

Stir in the remaining butter, the raisins, ground cinnamon, sugar, honey, pepper and salt. Simmer until the sauce has reduced and has a good caramel colour.

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