8 dressed quail
120g basmati rice
4 small bananas
4 slices bacon
4 teaspoons sesame seeds (or toasted sunflower seeds)
1 pinch ginger
2 pinches desiccated coconut
1 pinch paprika
Salt & black pepper
Soak raisins in warm water.
Season birds, then steam for 15 minutes.
Wash rice in a sieve, then put in a pan and cover with water to 5cm above top of rice.
Bring to boil, then cover and turn heat down, simmer for 20 minutes without removing lid.
Peel bananas, roll each one in a slice of bacon and secure with a cocktail stick.
Brown in a frying pan.
Chop onions, then saute.
Wash and strain raisins, then mix into cooked rice.
Add sesame seeds, ginger, coconut and paprika.
Serve quails on a bed of rice, with the banana in bacon alongside.
Cook quails in oven at 400°F (210°C), wrapped in kitchen foil to retain juices.