Weekend Cooking: Chef Ammar’s Quail Ozzi with Saffron Boiled Eggs
Found some quails at Tesco recently, and was really curious about them. I remembered that Chef Ammar had a quail recipe in his book, so I decided to grab a bag of ten birds. Making this dish marked a few firsts for me; first time preparing quails, and first time frying breaded stuff in the air fryer. One thing to note is that you need to coat the breaded birds with cooking spray evenly, and to spray generously, otherwise the breading would just come out dry and floury. The results were quite satisfying as the quails turned out lovely and crispy.
I had quite a few issues with the recipe the way it was written in the book (again, poorly written and virtually nonexistent editing), so I had to make up some stuff to fill in the gaps. Saffron boiled eggs didn’t even have saffron; just food coloring. In any case, I skipped the egg coloring step and fried almonds this time around, but overall it was an interesting dish to experience.
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