Berbere Spiced Quail with Gomen Salad

Yield: 16 servings, as a small plate

Ingredients:

Berbere Spice/Niter Kibbeh:

• 1 pound (454 g) salted butter, cubes
• ¼ cup (60 ml) chopped onion
• 3 tablespoons (45 ml) chopped garlic
• 2 tablespoons (30 ml) chopped fresh ginger
• 2 2-inch (5 cm) cinnamon stick
• 4 black cardamom cloves
• 6 whole cloves
• 2-3 dried red finger chilies (such as arbol, bird’s eye, millet)
• 2 teaspoons (10 ml) fenugreek seeds
• 2 teaspoons (10 ml) coriander seeds
• 1 teaspoon (5 ml) cumin seeds
• 1 teaspoon (5 ml) black peppercorns
• 1 tablespoon (15 ml) paprika
• 2 teaspoons (10 ml) dried oregano
• ½ teaspoon (2.5 ml) ground nutmeg
• ½ teaspoon (2.5 ml) ground turmeric

Berbere Aioli:

• 1 clove garlic
• 2 egg yolks
• 2 teaspoons (10 ml) ground berbere spice
• 1 teaspoon (5 ml) red wine vinegar
• 1 orange, juice
• 1 tablespoon (15 ml) honey
• Salt
• 1 cup (240 ml) olive oil

Mint Oil:

• 2 bunches mint, leaves only
• Ice cube
• 1 cup (240 ml) oil
• Salt

Gomen Salad:

• 4 tablespoons (60 ml) red wine vinegar
• 4 teaspoons (20 ml) honey
• 4 teaspoons (20 ml) minced garlic
• ½ cup (120 ml) olive oil
• Salt and pepper
• 4 small bunches collard greens, stems removed, julienned

Quail:

• 8 quail, deboned (except legs/wings) and butterflied
• Niter Kibbeh
• Berbere Spices, ground
• Salt

Method:

For the Berbere Spice/Niter Kibbeh:

Heat butter in a medium saucepan over very low heat, add the onions, garlic, and ginger.

In a separate dry pan, lightly toast the cinnamon, black cardamom, clove, finger chilies, fenugreek, coriander, cumin, and black peppercorns until lightly fragrant.

Add half of the dry spices to the butter.  Reserve the remainder and cool slightly.

Combine the paprika, oregano, nutmeg, and turmeric.  Add half of the mixture to the butter.

Combine the remaining cooled whole spices and the combined dry spices in a spice mill and grind all into a very fine powder. Reserve the Berbere Spice blend for Berbere Aioli and for seasoning the Quail.

Simmer the butter, aromatics and spices to make Niter Kibbeh. Keep over low heat for about one hour or more, taking care not to over-heat.  The Niter Kibbeh is ready when the butter has stopped bubbling and smells aromatic, but not nutty.

Pour through fine mesh cloth and discard the solids.  Reserve for cooking and seasoning, it will keep for several weeks.

 For the Berbere Aioli:

Combine garlic, yolks, berbere spice, red wine vinegar, orange juice, and honey in the bowl of a blender and blend well.  Season with salt.  Add the oil in a slow, steady stream to make a mayonnaise.

For the Mint Oil:

Blend the mint, ice cube, and oil for a few short pulses in a high speed blender, do not allow it to get warm.  Season with salt.  Strain through several layers of cheesecloth and discard the solids.

For the Gomen Salad:

Whisk together the vinegar, honey, minced garlic, and the oil, season with salt and pepper. Add the collard greens and mix very well, massaging the dressing into the greens. Before serving, rest at least 15 minutes, to allow the acid to tenderize the greens.

For the Quail:

Season the quail with salt, pepper, and ground berbere spices.

Heat ¼ cup (60 ml) of the Niter Kibbeh in a skillet over medium heat, reserve the remainder for another use.

When lightly shimmering, sear the quail in batches until golden brown and cooked medium rare, adding more Niter Kibbeh as needed.  Drain on a lined plate and keep warm.

To Serve:

Using a black plate, dip a pastry brush into the Berbere Aioli, and make a funky swirl or ‘swoosh’, with a larger side on the left.

On the left side of the plate, over the large side of the swirl, place a small amount of Gomen Salad.

Cut the quail and lean a half quail against the salad with the flesh side facing up. Drizzle the cut flesh with mint oil, allowing it to drip off onto the plate to complete the presentation.