Salt and Pepper Norfolk Quail with Asian coleslaw by Michael Avis


Recipe for Salt & Pepper Norfolk Quail with Asian Coleslaw by Michael Avis at The Riverside Restaurant, Woodbridge – great way of using our diced quail meat!

For the quail

500g tub of diced Norfolk Quail meat
2tsp white pepper
1tsp ground black pepper
2tsp garlic salt
1tbsp crushed Scezuan peppercorns
2tbsp Cajun seasoning
1tsp chilli flakes
1tbsp plain flour
1tbsp panko bread crumbs
1/2 tsp cayenne pepper

10 6inch bamboo skewers

Combine the dry ingredients in a large bowl. Add the diced quail meat and ensure every piece is thoroughly coated. Thread the meat onto the skewers, around 6-8 pieces of quail per skewer.

For the Asian coleslaw

1/4 red cabbage finely sliced
2 red onions finely sliced
1/2 mooli grated
2 carrots grated
1 red chilli, de seeded and finely sliced
1/2 bunch fresh coriander, chopped
4tbsp soy sauce
6tbsp homemade or good quality mayonnaise
1tbsp sesame seeds
1tbsp mango chutney


To serve

Deep fry the quail skewers at 180’c for 2-3 minutes, drain on kitchen roll and season with a small amount of table salt. Serve with the coleslaw and a few pea shoots or salad leaves.



Norfolk Quail Ltd
Highfield Farm
Great Ryburgh
Norfolk, NR21 7AL                     


[email protected]
Phone: 01328 829249
Mobile: 07775 997599

Norfolk Quail • Ethically Farmed