Quail Banh Mi with 10 minute pickled carrot
Ingredients
- 500 gm Quail Breasts 1 packet Game Farm supply these to butchers and some supermarkets- there's usually about 14 per pack- otherwise the same amount of sliced chicken or pork fillet
- 4 white rolls - crispy light, not soft hamburger rolls! ( I popthe oven to recrisp for a couple of minutes)
- 120 ml Soy Sauce 6 Tablespoons
- 1 clove garlic
- 40 ml peanut oil or vegetable / 2 Tablespoon
Salad Ingredients
- 150 gm Mayonnaise to taste- fresh or your favourite brand
- 1 whole Lebanese Cucumber cut into ribbons or strips
- 2 whole chillies long red chillies finely sliced
- 1/2 bunch coriander sprigs, washed
- 1/2 cup green onions or to taste, sliced
5 Minute Pickled Carrot
- 80 ml rice wine vinegar 4 tablespoons
- 80 ml pure icing sugar
- 20 ml water 1 tablespoon
- 2 whole carrots grated
- 1-2 teaspoons grated ginger
- 1 pinch salt
- 1 zip lock bag
- 1 teaspoon Soy Sauce extra
Instructions
- Put the soy , garlic and oil into a bowl and toss the Quail in this. If you are using other meat slice it and double the marinade if you need to.
- To make the pickle. Put the vinegar, sugar and water into the zip lock bag and add the grated carrot and ginger and a sprinkle of salt. Zip up the bag and shake till combined. Leave for 10 minutes
- Set aside the coriander sprigs, cucumber strips and mayonnaise ready for use. Finely slice the chillies . When all the ingredients are ready. Begin.
- Put a fry pan on to heat and add a little oil, sear the Quail breasts in a very hot pan. Reduce the heat and cook till done. This should take about 5-8 minutes. They will be firm and springy when cooked. You can over cook them so if you are unsure. Cut one to check the inside. Set them aside to rest.
- Drain the carrots and use 1/2 of the pickling juice as sauce by adding the sliced chillies and 1 teaspoon of soy sauce ( or more if you like)
- Construct the buns by spreading them with mayonnaise ( as much or as little as you like). Pile on the Quail breasts (4-6 per serve)and a teaspoon or two of special dressing then add the cucumber slices, pickled carrot and coriander. Add more chilli and dressing to taste or sprinkle with a little extra soy.