|quail legs||4 pair|
|olive oil||40 ml|
|salt and pepper to taste|
|pieces of pigs||10|
|brown sugar||30 gr|
|red wine||200 ml|
For quail legs:
1.Marinate the legs in olive oil, salt and pepper.
For tamarind glaze:
1.Add the tamarind and sugar together in a pan.
2.Cook it on a low heat and keep stirring.
3.Pour in 50 ml of water and cook it until the tamarind and sugar combine together to give it a glazing consistency.
For fig compote:
1.Cook figs, brown sugar and red wine in a pan on medium heat until the red wine has been reduced to a syrup consistency and the figs are cooked through.
2.Add salt and pepper to taste.
4.Cook the legs in an oven at 180 degrees for 5 minutes.
5.Coat them with tamarind glaze on a bed of fig compote.