Quail Skewers with Sweet-and-Sour Coriander Carrots

Pan-fried quail breasts on skewers served alongside tender baby carrots cooked in a sweet and tangy coriander-spiced glaze.

Cook Time

15 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tbsp

Sugar

CondimentsSauces

2
tbsp

Red Wine Vinegar

Dairy

25
g

Butter

Meat

2
piece

Quail Breast

NutsSeeds

1
1

Salt

to taste

1
1

Black Pepper

freshly ground, to taste

0.5
tsp

Coriander Seeds

crushed

Vegetables

1
bunch

Baby Carrots

trimmed and chopped

Steps

Soak two wooden skewers in cold water for 15 minutes then drain.
Thread the quail breasts onto the skewers and season with salt and pepper.
Melt the butter in a frying pan and cook the quail for 5 minutes per side until golden.
Combine carrots, coriander seeds, vinegar, and sugar in a pan with a splash of water.
Cover the pan and cook the carrots for 10 minutes until tender.
Serve the carrots on a plate and top with the quail skewers.