Fruit Chutney & Char Grilled Quail & Roasted Baby Potato

Method

1. Heat a non-stick pan, add apples, dates, raisins, tomatoes, onions and red wine. , red wine, raisins and dates and cook till the tomatoes are soft. Set aside to cool.
2. Transfer the mixture into a blender jar, add salt and blend to a chutney. Transfer into a serving bowl and set aside.
3. Preheat oven to 160º C.
4. Take potatoes with skin in a bowl, add 1 tbsp olive oil, rosemary, salt and pepper powder and mix well and rest for 10 minutes. Spread them on a baking tray. Keep the tray in the preheated oven and roast till done.
5. Take quail pieces in another bowl, add remaining olive oil, salt and pepper and mix well.
6. Heat a non-stick frying pan, add the quails and cook on low heat till done.
7. Transfer the quails onto a serving platter, keep the roasted potatoes around, sprinkle some rosemary and pomegranate pearls and serve hot with the bowl of fruit chutney.

Additional Tips and Tricks