Quail Recipes

Aromatic Quail Recipe Serves 4 Ingredients: - 4 whole quails - 300g red currant (if you have no access to fresh or frozen fruit replace with 4 tbsp of red currant sauce) - 30 ml cognac - l game stock - 50g butter - 1tsp salt or to taste - 1tsp pepper or to taste For the Marinade 1 medium onion sliced 2 carrots cut to circles 2 turnips cut to circles 2 cloves of garlic 2ltr water 10 whole pepper corns 2 coriander pods 2 bay leafs 1tsp salt 1tsp sugar 1tbs spirit vinegar 2tbs cooking oil

To make 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 about 3 minutes. Pour in the water, throw in the rest of the ingredients, bring to boil and boil gently for 20 minutes. When finished, place pan aside to cool down. Method of cooking the dish: Marinade the quails for 3-4 hrs. Heat the butter in a saucepan and add the quails. Fry them on medium heat turning frequently to avoid burning. Remove quails from pan and place onto a baking tray and bake in the oven for 15 minutes at 180 degrees Celsius. Mix the red currant, cognac, wild stock, salt and pepper in a bowl. Remove the quails from the oven, add the rest of the ingredients and bake for a further 10 minutes. When

finished, cut the quails in half, place onto plate and pour some of the juice thats left in the baking tray over it. Its a wonderful strong wild flavoured quail dish, which is best served with mash potatoes and steamed vegetables. Simple Roast Quail Recipe Serves 4 Ingredients: 8 quails 200g bacon 1tsp juniper berries 4tbsp cooking oil 1tsp salt 1tsp black pepper

Method of cooking: Pour the cooking oil into a 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 well. Put the quails on a baking tray, spread some of the mixture onto the quails, and then cover them individually with rashers of bacon. Place it into the oven (180 degree Celsius) and bake for about 30 minutes. Baste them with the remainder of the mixture during cooking every 5 minutes or so. When done, bisect the quails, strain the gravy, place the quails onto plates and pour some gravy over them. Its a great tasting quail dish which is simple to make. Serve with a 3 root mash of carrots, potatoes and swede or boiled rice and vegetables or cherries in syrup. Stuffed Quail with Bay Leaf Recipe Serves 4 Ingredients: 8 whole quails 5 shallots 4 cloves of garlic 400 g champignons (mushrooms that you normally get from your local supermarket) - 3 tbsp olive oil - bunch of sage - 2 tsp salt or to taste

2 tsp ground black pepper or to taste 2 slices of thick sliced white bread 4 tbsp duck liver pat 16 rashers of bacon 8 bay leaves 3 tbsp truffle oil (this is a bit hard to get stuff but its well worth it) 4 tbsp maple syrup 16 cocktail sticks

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 mushroom. Simmer on medium heat for about 5-6 minutes. Take it off the hob, wait until cools down, then place it in a bowl, add the garlic, sage, the bread, the duck liver pat, half the salt, half the black pepper and mix it all well. Use the remaining salt and pepper to rub it onto the quails surface inside and out, then stuff the quails with the prepared stuffing. Stick a bay leaf to the breast area and wrap each quail with 2 rashers of bacon fixing them in place with cocktail sticks (make sure the bay leaves stay in place underneath the bacon). Spread the truffle oil onto the quails and place them into an oven pan (Its a good idea to slush the oven pan with a little butter to prevent initial sticking). When the quails are in the oven pan pour the maple syrup over the lot. Preheat the oven to 180 degree Celsius and bake for about 20 minutes. When done you can bisect the quails if you want but you can also serve them whole to keep the stuffing inside. This quail dish is not a simple one to make but the result is well worth the effort. Best served with mashed potatoes and any fruit in light syrup. Sweet & Sour Quail Egg Salad Recipe Ingredients for the Salad 6 1 1 2 boiled quail eggs slice of toasted bread cut into squares lettuce chopped tomatoes chopped

Ingredients for Sweet & Sour Dressing 3 1 1 1 1 1 tbsp virgin olive oil tbsp white wine vinegar tbsp lemon juice clove of garlic chopped finely tbsp sugar pinch of salt

Method of making the dressing Mix all ingredients in a suitable bowl or a bottle making sure that the sugar and salt is dissolved. Method of making the salad Hard boil the quail eggs (3minutes) and let them cool down before peeling the shell off (Note: Don't try to boil fresh quail eggs, you won't be able to peel them. Best to use 3 week old eggs for boiling). This will give you the time to chop the tomatoes, the lettuce, toast the bread and cut it into triangles. Peel the quail eggs and cut them into halves. Put the eggs, tomatoes, lettuce and the bread into a suitable bowl and drizzle the dressing over the lot. Mix well. The Sweet & Sour Quail Egg Salad is easy to make and great as an appetizer or as a side dish to a main meal. Stir-fried Pepper Quail Eggs Recipe Serves 4 Ingredients 12 quail eggs 2tbsp cooking oil or olive oil 2tbsp black pepper coarse ground 1tsp salt or to taste

Method of cooking Boil the quail eggs (3 minutes), let them cool and peel off the shell (Note: Dont try to boil fresh quail eggs, you wont be able to peel them. Use 3 week old eggs). Score the eggs (make tiny cuts on them with a sharp knife). Place the eggs in a bowl. Mix the salt and pepper and sprinkle on the eggs. Also sprinkle a little water over the lot and mix well. Heat the oil in a fry pan or a wok, when hot, add the eggs and fry on medium heat for about 10 minutes with frequent stirring. You can serve this simple to make wonderful spicy meal as a side dish but I would recommend it as an appetizer served on a plate bedded with chopped lettuce. Quail eggs with dukkah Ingredients 24 quail eggs

sea salt pickled chillies , olives, flatbread, to serve FOR THE DUKKAH MIX 30g blanched hazelnuts 1 tbsp cumin seeds 1 tbsp coriander seeds 25g sesame seeds Serves 8 with drinks as nibbles Method To make the dukkah, toast everything in a dry frying pan until it starts to brown and smell fragrant. Cool, then either pound everything with a pestle and mortar or pulse in a food processor (you want a coarse mixture, not a paste, so be careful if you are using a food processor). Tip into a serving bowl. Cook the quail eggs in simmering water for 3 minutes. Drain and run under cold water for a few minutes. Serve with the dukkah, a dish of sea salt and other accompaniments. Let people peel their own eggs and dip them in the salt and dukkah. Poached Quail Egg Salad with Watercress and Tarragon Sauce Ingredients - 18 quails eggs For the watercress and tarragon sauce: 2 oz (50 g) watercress, dried on kitchen paper 1 tablespoon tarragon leaves 1 large egg teaspoon salt 1 small clove garlic, peeled 1 level teaspoon mustard powder 4 fl oz (120 ml) groundnut oil 1 fl oz (25 ml) olive oil 1 teaspoon white wine vinegar teaspoon lemon juice freshly milled black pepper

To serve: - 4 oz (110 g) fresh watercress - 2 oz (50 g) Rocket leaves

- a few chives, finely snipped Method Begin by poaching the eggs: fill a medium-sized frying pan with water to a depth of approximately 1 inches (4 cm), then heat it to a temperature just sufficient to keep the water at a bare simmer. Then break the eggs, 5 or 6 at a time, into the simmering water and let them cook, uncovered, for 2 minutes. If you find it hard to break the shells, carefully make a cut in the shell with a small serrated knife before you break them into the water. Then, use a draining spoon and a wad of kitchen paper underneath to lift them from the water and transfer them to a bowl of cold water. Then continue to cook the remaining eggs in the same way, and leave them in a bowl of cold water until you are ready to use them. For the sauce, separate off the watercress leaves and discard the stalks. Now break the egg into a food processor or blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, then switch on to blend these together. Now mix the oils in a jug and pour in a thin trickle through the hole in the top with the machine still switched on. When all the oil is in, add the vinegar, lemon juice, watercress and tarragon leaves, then blend again until the leaves are quite finely chopped. To serve, arrange salad leaves on each plate and arrange 3 poached quails eggs in the centre of each one. Drizzle some of the sauce over the top of each salad, followed by a sprinkle of a few snipped chives. Serve with crusty bread. This may sound more difficult than it is but its actually blissfully simple and can all be made well in advance. Quail Egg and Crab Salad Serves 4 Ingredients 12 Quail's Eggs Mixed Salad Leaves 175g/6oz Fresh White Crabmeat 175g/6oz Tomatoes, chopped 1 Garlic Clove, crushed Salt and Black Pepper 1 tbsp Sherry Vinegar Fresh Chives to garnish

Instructions

Put the quail's eggs in cold water, bring to the boil and simmer for 30 seconds. Run under cold water and shell them carefully. Arrange the salad leaves on individual plates, place the eggs on the leaves, together with the crabmeat. Gently heat the tomatoes, garlic, seasoning and vinegar for 5-6 minutes. Pass through a sieve. To serve - spoon the tomato puree around the salad and garnish with lengths of chives. Quail Egg Salad Serves 4 Ingredients: 8 slices from a small baguette 5 tbsp Olive oil 2 cloves finely chopped garlic (or a tsp of garlic granules) 12 quail eggs 110g mixed salad leaves 2 tbsp French dressing Salt and freshly ground black pepper Preheat the oven to 190C/gas 5. Mix 4 tbsp of the olive oil and garlic, drizzle onto the baguette slices. Bake for 8-10 minutes until golden. Dress the salad. Arrange the baguette slices and salad on four plates. Heat 1 tbsp olive oil in a non-stick pan over a medium-low heat. Break in the eggs. Cook until the whites are set but the yolks still soft. Add to the plates, season, and serve. Quail Eggs with smoked salmon and cream Serves 4 24 Fresh quail eggs 12 oz Smoked salmon, minced 6 oz Cream cheese, at room temp. 2 tsp Lemon juice Fresh dill, minced Red-leaf lettuce leaves Garnish Fresh dill and lemon slices Brown bread and butter

Place eggs in a large saucepan and cover with cold water. Place pan over high heat and bring to a boil. Cover pan and let eggs rest for 2 minutes. Pour off water and run cold water over eggs until they are completely cool. Meanwhile, in a food processor or blender, mix together salmon, cheese and lemon juice until smooth. Peel eggs. Take a little of the cheese mixture in the palm of one hand and cover an egg with cheese mixture. Roll covered egg in dill. repeat until all eggs are covered. Refrigerate until time to serve. to serve, decorate a platter with lettuce leaves. Cut some eggs in half, then place eggs on leaves. Garnish with whole dill sprigs, lemon slices and brown bread and butter. Boiled quails eggs with a yoghurt dip Serves 4 Ingredients 24 quails' eggs 4 pita bread 110g/4oz Greek yoghurt 1 garlic clove, peeled and finely chopped Half a small red chilli, finely chopped 2 tsp snipped fresh chives 1 tbsp clear honey Salt to taste Method In a small bowl, mix together the yoghurt, honey, garlic, chilli and chives. Refrigerate until required. Half fill a medium saucepan with water. Season with salt and bring to the boil. Boil the eggs for 3-4 minutes. Drain and rinse under cold water until the eggs are cold. Peel the eggs. Toast the pita bread and slice diagonally. Serve the eggs with the pita and the dip in a bowl to the side. Boiled quails eggs with toast Serves 4 Ingredients 12 quail's eggs 4 slices white bread, cut into thin finger slices salt and freshly ground black pepper

Method Bring a small pan of water to the boil and cook the quail's eggs for 2-3 minutes. Remove using a slotted spoon and allow to cool. Meanwhile, grill the bread on a medium-high grill for 1-2 minutes on each side, or until crisp and golden. Peel the quail's eggs and transfer to a serving plate. Serve the toast slices alongside. Season to taste. Poached quails eggs with mayonnaise Serves 4 Ingredients 4 tbsp balsamic vinegar 1 tsp white wine vinegar 3 quails' eggs 2 whole hens egg 1 dspn white wine vinegar 2 tsp English mustard Olive oil Method Place the balsamic vinegar in a small pan and simmer for a few minutes until reduced slightly and syrupy. Bring a pan of water to the simmer and add the white wine vinegar. Whisk the water to create a whirlpool in the centre. Crack the eggs into the whirlpool and leave to poach gently for three to four minutes until set. Carefully remove with a slotted spoon. Meanwhile, place the egg yolks, the desert spoon of vinegar and mustard into a food processor or blender and blitz until thick and creamy. Pour in oil, very slowly, until the mayonnaise is thick. Serve the mayonnaise with the eggs on a serving plate and drizzle the reduced balsamic around the edge.