Fruit Chutney & Char Grilled Quail & Roasted Baby Potato

Methods

• 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.
• Transfer the mixture into a blender jar, add salt and blend to a chutney. Transfer into a serving bowl and set aside.
• Preheat oven to 160º C.
• 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.
• Take quail pieces in another bowl, add remaining olive oil, salt and pepper and mix well.
• Heat a non-stick frying pan, add the quails and cook on low heat till done.
• 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.