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Method • Cream the butter and sugar until soft. Add eggs one at a time until combined. Add the flour, bread crumbs and almond meal and mix until combined. Add the warm milk until you reach a


• drop consistency (drop consistency is when the mixture drops off a spoon slowly)


• Grease a pudding basin well with 100gms of soft butter. Split and remove the seeds of the vanilla pod and place on the bottom of the pudding basin. Mix the rum with the golden syrup and pour into the pudding basin.


• Pour the batter over the top of the syrup and spread evenly.


• Cover the top of the pudding basin with greaseproof paper and secure with a butchers twine.


• Place a small saucer at the bottom of a large heavy pot and half fill with boiling water. Place the pudding basin into the pot. The water should come half way up the sides.


• Cover with a lid and simmer for one hour. Check the liquid level from time to time to ensure there is enough water whilst cooking.


• After one hour, place a skewer into the pudding to check that it comes out clean. This will indicate the pudding is cooked.


• Remove from the pot and allow to stand for five minutes before turning it out onto a large serving plate – so the liquid from the bottom, becomes the sauce. • Serve with a generous dollop of custard.


• Water • 10 sheets Filo pastries • 250 g Clarified butter • ½ cup Toasted Almonds • ½ cup Toasted Pine Nut • 2 tablespoons Cinnamon • 2 tablespoons icing sugar


Method • Separate the coriander roots from the leaves and wash them thoroughly. Roughly chop the roots and place them into a blender or mortar and pestle along with the garlic cloves and a little salt to help break them down Pound these into a paste and then add the powdered spices.


• Slice the shallots finely and then mix with the spice mixture. • In a roasting tray combine the boned poultry and the shallot and spice mixture and then add water so the quails are just covered.


• Allow marinating for about 2 hours – but not essential. • Cover this with foil or parchment paper and put into a pre-heated oven at 175 degrees for about 20 minutes or until the quails are just cooked, still a little pink.


• Allow this to cool. • Then pick through and remove any bones and then roughly chop the meat. Return it to the sauce.


• Heat the sauce in the roasting tray on top of the stove until simmering. Stir in the beaten eggs and slowly heat until the sauce is thickened remove from the heat and allow to cool.


• Season with salt and pepper and then add the chopped coriander, parsley and lemon zest.


• The mixture should be quite thick and not watery. • Blend your toasted nuts together in a food processor and then combine with the cinnamon and icing sugar and set aside.


• In a 10 inch fry pan or low edge cake tin, layer alternative sheets of filo, buttering with clarified butter between each sheet for 4 layers so that they all go down in a different direction covering all sides of the tin.


• Then Sprinkle the 4th layer with the nut mixture. And repeat another 4 layers of filo pastry in the same manner.


• Spoon all the quail filling into the pastry lined tin and fold back the over hanging edges to create a closed top. You may need a few extra sheets to seal the top. Press down firmly and finally butter.


• Cook in a pre-heated oven at 175 degrees until golden and crisp. • Allow to rest and then turn out on to a large serving plate. • Sprinkle with icing sugar and cinnamon and serve with a little salad.


Credit all images & content: benodonoghue.com


QUAIL PASTILLA PIE (MOROCCAN PIE) Ingredients


• 8 Quails or 6 boned chicken thighs • 10 shallots Thinly sliced • 1 bunch Coriander Leaves & roots • 3 Cloves Garlic • 1 cup Parsley Chopped • ½ teaspoon ginger powder • 1 teaspoon Cumin Powder • ½ teaspoon Turmeric Powder • 5 Eggs beaten • Zest of one Lemon • Salt & Pepper


55 I INDIAN MIRROR MAY 2018


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