Fire-in-Wine Quails with Chamaeleon Rice

The finished dish

Fire-in-Wine Quails

Ingredients

  • 4 Quails
  • Mushrooms
  • Onion
  • Tin of chopped tomatoes
  • Bottle of red wine
  • 3 dried hot chili peppers (add more if you want – this is the FIRE)
  • Turmeric powder

Preparation

Chop up the onion and slice up mushrooms (if you didn’t buy them already sliced!) Heat up a big frying pan and add some olive oil. Start with the quails and brown them a little on all sides before adding the onion. Fry for a minute or so and then add a few glugs of wine. Then add the mushrooms, chopped tomatoes, and the chilis. Pour in some more wine and let it reduce with the heat. Add more wine if it starts to dry up. You will want this to cook for about 30-40 minutes or so.

Serve it up with the Chameleon Rice and vegetables of your choice

Chamaeleon Rice

For this, I use pre-cooked rice (frozen or in a sealed packet like the rice you might normally microwave). Heat a frying pan and add a few generous lumps of butter. Once that has melted add the rice and stir it around to heat up. When the rice is nicely separated and getting hot, add a little (not too much!) red wine. WATCH IT CHANGE COLOUR!

As it reduces add in the Tumeric powder (give it a few shakes and stir. WATCH IT CHANGE COLOUR again. (It won’t go yellow because of the wine)

Serve direct to plates.