Pomegranate Glazed Quail with Black Rice Pilaf & Coconut

Thanks to a Deco Restaurant in Whangarei.

Ingredients
4 Quail
2 tbsp honey
2 tbsp pomegranate molasses
2 tbsp red wine vinegar
1 tbsp Red wine
½ fresh pomegranate (optional)

Rice Pilaf
1 shallot, finely chopped
50g butter
200g black rice (long grain rice is ok)
500mls chicken stock

Coconut Sauce
1 shallot (finely chopped)
2 kaffir lime leaves
1 tbsp coconut (lightly toasted)
100mls white wine
200mls Coconut cream
1 lime

Method
For the marinade Combine one tablespoon each of honey, molasses & vinegar then pour over the Quail, which can be roasted whole or in two halves, let marinate for two hours

Sweat the Shallot then add the coconut, Lime leaves & White wine reduce a little then add coconut cream simmer for five minutes then season to taste with fresh lime & salt then strain through a sieve.

Take 1 tablespoon each of honey, molasses, vinegar, red wine & juice from the pomegranate (reserving the seeds) reduce over a low heat to a runny syrup

Sweat the shallot in butter add the rice & cook for two minutes over a low heat then add the stock & cover, simmer till the liquid has gone & the rice is tender, add salt & herbs to taste

Assembly
Roast or panfry the quail to medium rare then let rest. On four warm plates place a spoon full of rice then top with the rested quail, drizzle with the pomegranate syrup & seeds. Heat the coconut sauce & foam with a stick blender & pour over the quail, garnish with shredded lime leaves.