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Cinnamon-Rubbed Quail with Pomegranate Salad
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My favourite Lebanese restaurant offers a dish of cinnamon-rubbed quail, which always reminds me of the little Cornish game hens my mother used to cook for the family on Christmas Eve. I've fused the two recipes together to create a beautiful, gently spiced starter which is just perfect for the festive season.
Serves: 6 as a starter
50g salted butter, softened
6 whole quail
3 cinnamon sticks
1 tsp ground cinnamon
½ tsp ground cumin
100g bag watercress, large stalks removed
2 tbsp roughly chopped mint
This recipe was first published in December 2005.