This mulligatawny recipe is a comforting and delicious dish from The Gilbert Scott. Perfect for the winter months, Marcus Wareing combines quails and the curry spice of Colonial India's mulligatawny soup in this cosy starter. Crispy onion rings add extra texture and flavour to the dish.
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Begin this recipe by starting the mulligatawny. Cook the red lentils in simmering water for approximately 15 minutes, or until tender. Drain and put aside until needed
50g of red lentils
Melt the butter in a pan and add the peeled and chopped onion and the peeled and grated apple with a pinch of salt. Cook, without colouring, for 3-4 minutes until they begin to soften
25g of butter
1 Granny Smith apple
1 pinch of salt
Add the curry powder and flour and cook for 2 minutes, stirring frequently until fragrant
2 tbsp of plain flour
2 tbsp of mild curry powder
Deglaze the pan with the chicken stock used for the quail, scraping the bottom with a wooden spoon to remove the sediment, then simmer for 2 minutes. Pass the stock through a fine sieve into a clean saucepan and set aside for the quail
300ml of chicken stock
Peel the sweet potato and dice into 1cm cubes. Add the coconut milk and sweet potato to the soup and simmer for about 10 minutes until the sweet potato is cooked and the soup is thick. Add the cooked lentils and heat through, then season to taste
20g of sweet potato
400ml of coconut milk
For the quail, place the chicken stock, thyme and garlic into a pan over a medium heat and bring to a simmer
1 tbsp of fresh thyme
1 garlic clove
Add the quail and simmer for 2-3 minutes
Remove the quail with a slotted spoon and drain onto sheets of kitchen paper
When cool enough to handle, use a sharp knife to carefully cut the quail breasts away from the bone in one piece, then take the legs off
Heat a frying pan until hot and add the oil and butter. Once the butter is foaming, season the quail breasts and legs then place, skin-side down, in the pan. Fry for 3-5 minutes or until there is moderate resistance when the thickest part of the breast is squeezed (or until completely cooked through if you prefer) and the legs are crispy
25g of butter
Remove the meat from the pan and leave to rest in a warm place for 5 minutes
Whilst the meat is resting, make the onion rings. Dip the thin slices of onion in flour, the beaten egg, then breadcrumbs and deep fry in vegetable oil until golden and crispy. Drain on kitchen paper
1 large onion
300g of breadcrumbs
4 tbsp of plain flour
To serve, spoon the lentils and potato in the bottom of the dish and place the quail legs on top, followed by the quail breasts. Pour over the soup and garnish with the deep-fried onion rings and chopped coriander
1 bunch of coriander
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