QUAIL ROASTED IN VINE LEAVES
Provided by Craig Claiborne
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- If vine leaves have been packed in brine, drain. Add to basin of salt water, rinse, pat dry.
- Sprinkle quail inside and out with salt and pepper. Truss and cover each with vine leaf. Cover with rectangle of fatback. Tie with string.
- Using 4 tablespoons of butter, grease 2 skillets and arrange half of quail, breast side up, in each. Quail should not be too close. Bake in oven 10 minutes. Turn on sides and bake about 3 minutes. Turn to other side and bake 3 to 5 minutes.
- Transfer quail to other skillet and pour fat from empty one. Add 1/2 of Cognac and stir to dissolve particles. Add 1/2 of broth and cook 5 minutes.
- Transfer quail to skillet containing broth. Pour fat from second skillet. Repeat with remaining Cognac and broth. Pour sauce on quail.
- Remove string and fatback, or broil until fatback is crisp.
- Heat remaining 2 tablespoons of butter in skillet and when it is hazelnut brown pour it over quail. Serve hot with wild rice or on toast.
QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE
Provided by Mark Bittman
Categories dinner, easy, quick, one pot, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
- After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 572 milligrams, Sugar 9 grams
ROAST & MARINATED QUAIL WITH WARM SPRING VEGETABLE SALAD
This elegant, restaurant-style main course makes the most of seasonal spring vegetables
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 50m
Number Of Ingredients 17
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the marinade ingredients in a shallow bowl and set aside. Season the quail inside and out with salt and pepper. Heat the oil in an ovenproof frying pan, then brown the quail well on all sides. Add the butter and baste the quail. Then pop into the oven for 10 mins. Leave the quail to rest for a few mins until just cool enough to handle.
- Using a large serrated knife, carefully halve each quail straight down the middle, then submerge in the marinade and leave to rest while you make the rest of the dish.
- For the potato salad, mix the crème fraîche, mascarpone, vinegar and spring onions with some salt and pepper. Set aside. Heat the oil in a frying pan and sizzle the potatoes for about 5-10 mins, tossing occasionally until golden.
- Tip the hot potatoes into a bowl and fold through the crème fraîche mixture to bind and dress them. Set aside.
- Snap the tough ends off the asparagus, peel the stalks, then cut each spear in half at an angle. Bring a large pan of salted water to the boil.
- Cook the asparagus in the boiling water for 2 mins until tender but retaining a slight crunch. Drain well. Place in a small bowl and, while still steaming hot, spoon over and toss through a couple tbsp of the marinade. You are now ready to serve.
- Spoon half the potato salad into the centre of a large dinner plate. Lift the quail from the marinade and lay 2 halves, breasts facing inwards, on top of the potato salad. Scatter the leaves evenly around the edge of the plate. Tuck the asparagus spears in a circular fashion among the salad leaves with the tips pointing out. Coat the quail and drizzle the leaves with a little more of the marinade, then serve.
Nutrition Facts : Calories 718 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.41 milligram of sodium
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