Serves 4 Ingredients 4 quails, cleaned and trussed Salt and freshly ground black pepper 2 tablespoons butter, plus more if needed Splash of oil 1/4 pound bacon, cut into slivers 1 onion, chopped 1 tablespoon all-purpose flour 1 cup white wine 1 cup veal stock 3/4 pound assorted mushrooms, trimmed and halved (1/4 part trompettes […]
Braised Quails with Wild Mushrooms Read More »
Serves: 3 Ingredients 18 quail eggs 1 lb ground chicken 2 scallions (including greens, finely minced) 1 handful cilantro leaves 1 tsp salt pepper (to taste) 1 egg (beaten) 2 tbsps water breadcrumbs oil (for frying) For the pickled onions 1 sweet red onion 1/2 cup white vinegar 1 teaspoon salt 1 tablespoon sugar Method
Serves 4 persons Ingredients Marinade Method Marinating Combine all the marinade ingredients in a large bowl and mix with the birds. Cover it with cling film or whatever suits you and place it in the fridge for at least 3-4 hours or even better for overnight. Cooking The following should be done about 30 minutes
Quail with Pomegranate Sauce Recipe Read More »
For 4 persons Ingredients: Marinade ingredients: Method of making the marinade: Heat the oil in a saucepan of a size that will accommodate the 2ltrs of water and all the ingredients. Once oil is hot (NOT smoking hot) place the onions, carrot and the turnip into the saucepan, turn the heat low and simmer for
Aromatic Quail Recipe Read More »
For 4 Persons Ingredients: Method of cooking: Pour the cooking oil into a small bowl or cup. Crash the juniper berries with a blade of the knife and pour it into the oil. Add the salt and pepper powder and mix it well to make a slush. Put the quails on a baking tray, spread
Simple Roast Quail Recipe Read More »
For 4 Persons Ingredients: Method of cooking: Chop the shallots and the mushrooms into fine pieces. Also chop the sage finely and crush the garlic cloves. Soak the bread slices in warm water, then strain and squeeze the water out of them. Heat the olive oil in a saucepan and add the onions and the
Stuffed Quail with Bay Leaf Recipe Read More »
For 4 persons (…or for two if you like it as much as I do 🙂 Ingredients: Method: Cut the quails along the breast bone and turn them around. Press down firmly to flatten them as much as possible. Place the quails into a flat dish where they fit next to each other. Mix the
Grilled Quail a’la Italy Read More »
For 4 people: Ingredients: Method: Only use young quail for this dish! Presuming that the quails are cleaned, we’ll open the up from their back side this time. Cut them up along the backbone (spine). Completely remove the backbone at this stage. Smear salt to the inside then place around 30g of goose liver inside.
Pâte’ de Foie Gras (Goose Liver) Stuffed Quail Read More »
