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Quails Stuffed with Peaches and Sauteed Vegetables – Recipe

2018/07/15 by Varga László

Ingredients (4 servings):

  • 4 quails
  • 15 strips of bacon rashers
  • the juice of half of a lemon
  • 4 not very ripe peaches
  • 3-4 tablespoons olive oil
  • 500 g frozen mixed vegetables
  • 50-75 g butter
  • salt and freshly ground black pepper

 

Preparation method:

  1. Wash the quails thoroughly and remove any trace of feathers.
  2. Squeeze the lemon’s juice over the quails, then season them with salt and freshly ground black pepper. Leave them to marinate for 30-60 minutes.
  3. Bone the peaches and cut them in small pieces.
  4. Stuff the quails with the dices peaches.
  5. Carefully wrap the quails with the bacon rashers: for each quail use 2 for wrapping the around waist and one in the other direction.
  6. Fix the bacon strips to stay in place with wooden toothpicks.
  7. Heat some olive oil in a large frying pan and fry the bacon-wrapped quails on each side for about 3-4 minutes over medium-high heat, until nicely golden brown.
  8. Then place the quails in a oven-proof dish, breast sides up
    and spread the remaining diced peaches around the quails. Sprinkle a dash of olive oil over the peaches.
  9. Place the quails dish in the preheated oven to 190 C and broil them for about 25 minutes.
  10. Meanwhile cook some frozen mixed vegetables in enough salty water.
  11. When tender with a bit of crisp, drain the water. melt the butter and saute the vegetables for a few minutes, season with some more salt if needed.
  12. Serve the quails together with the sauteed vegetables and peaches from the oven.

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