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Posts Tagged ‘quail’

  1. Quails Stuffed with Peaches and Sauteed Vegetables – Recipe

    July 15, 2018 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.

  2. Roasted Quail with Orange Liqueur Recipe

    December 25, 2013 by Varga László

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    Ingredients (2 servings):

    • 4 whole quailsaIMG_7723
    • 100 ml orange liqueuraIMG_7727
    • salt and pepper to taste
    • one medium orange for  garnish
    • game seasoning mill
    • 1 teaspoon cornstarch

     

    Preparation method:

    1. Wash the quails.
    2. Tie each quail’s leg together with some twine and place them in an ovenproof dish.
    3. Pour over half of the orange liqueur.
    4. Season the quails with salt and pepper, grind some game seasoning over.aIMG_7731
    5. Heat the oven to 200 C and roast the quails for about 15 minutes.aIMG_7744
    6. Remove them from oven and lest rest for 10 minutes, so the juices will rearrange in the birds.
    7. Sift the juice from the dish through a thick sieve and thicken it in a small sauce pan adding a teaspoon cornstarch and the remaining liqueur. Cook for a minute.
    8. Serve the quails (1-2 pieces per person) with the orange liqueur sauce and some duchess potatoes. aIMG_7742 Their recipe will be in a post to follow.

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