I recently had the pleasure of being hosted by Shakarah, a catering service which uses sophistication, authenticity and class are key ingredients for each dish.
An intimate group of guests from all over the city gathered together in Richmond for a unique dining experience. Each course was carefully prepared by Margaret Over, the founder of Shakarah. (To find out more about both Margaret and her company, click here for an in-depth interview.)
To say each course presented before us was delicious really is an understatement. Each meal was familiar, the ingredients were familiar, the names were familiar. And yet mixed together as they were, they had a distinct Shakarah flavour. This is most especially true of the Shakarah signature Jollof Rice. Now I couldn’t get that recipe, it’s an exclusive family recipe, but below is a seven-step guide to an equally tasty Quail in Plum, Cameroon pepper and scent leaves sauce which serves two.
1 Quail halved
1 plum skinned and deseeded
1 tsp of Cameroon pepper
1 tsp of scent leaves
Salt and pepper to taste
1 tbsp of chicken seasoning
1 tsp of fresh chives
2 cloves of garlic
1 tbsp of olive oil
- Chop the chives and garlic finely.
- Combine with the chicken seasoning and rub in the quail. Leave to marinade for an hour
- Chop the plum and boil with water ( roughly half a cup) to a syrup consistency.
- Add the Cameroon pepper and scent leaves and stir briskly for 5 minutes. Then set aside.
- Pan fry the quail in olive oil until lightly brown. Adding salt and pepper as required.
- Cook in a medium oven for a further 10 minutes. Tip a little of the plum/pepper sauce over the quail. Cook further for 5 minutes.
- Remove from the oven and use the remaining sauce to decorate.
Your perfect entree! Let us knoe how you get on with this recipe, leave comments and tag us in your posts. We’ll have another Shakarah recipe for you next month.
Credits: Shakarah, Kay Flawless PR
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