QUAGLIE ALLA MELAGRANA (QUAIL WITH POMEGRANATE)
This is an old Sicilian recipe. The pomegranate seeds add a tartness that is balanced by the sweetness of the orange zest and juice.
Provided by Shay
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 13
Steps:
- Stir together 1 1/2 cups pomegranate seeds, pomegranate juice, orange juice, Marsala, mint, and orange zest in a very large glass or ceramic bowl. Add the quail, and turn to evenly coat. Cover the bowl with plastic wrap, and marinate at room temperature for 2 hours.
- Remove the quail from the marinade, and pat dry with paper towels. Season the quail inside and out with salt and pepper. Strain the marinade, reserving the liquid, and stuff the quail with the pomegranate seeds. Wrap each quail with 1 slice of pancetta.
- Preheat an oven to 400 degrees F (200 degrees C).
- Heat the olive oil in a large skillet over medium-high heat. Cook the quail 4 at a time in the hot oil until golden brown on all sides, 5 to 8 minutes total. Place the quail into a large roasting pan in a single layer; set aside. Pour the chicken stock and reserved liquid marinade into the skillet, and bring to a boil. Cook and stir until the sauce has reduced to half its original volume. Pour the sauce over the quail.
- Bake the quail in the preheated oven until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Pour the juices from the baking dish back into the skillet; cover the quail with aluminum foil, and keep warm. Taste the juices, and add additional orange juice and Marsala wine if desired. Stir in the orange segments, and bring to a boil over medium-high heat. Cook a few minutes until hot. Pour the sauce and orange segments over the quail, and sprinkle with 1/2 cup of pomegranate seeds to serve.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 7.8 g, Cholesterol 92.9 mg, Fat 21.5 g, Fiber 0.8 g, Protein 25.2 g, SaturatedFat 5.6 g, Sodium 271.1 mg, Sugar 5.7 g
QUAIL WITH POMEGRANATE JUS
Good things do come in small packages. This quail is tender and juicy, and the marinade gives it a spicy sweetness. Best of all, you won't believe how easy it is-marinate, then it's less than 20 minutes between you and an elegant, delicious meal that's sure to impress.
Categories Gourmet Christmas Poultry Quail Pomegranate Fruit Game Marinate Dinner Fall Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (first course) or 4 (main course) servings
Number Of Ingredients 9
Steps:
- Combine shallots, Worcestershire sauce, pepper, 2 tablespoons pomegranate juice, 2 teaspoons tarragon, and 1/8 teaspoon salt in a large bowl. Add quail, tossing gently to coat, then marinate, covered and chilled, at least 2 hours and up to 4 hours.
- Remove quail from marinade, scraping off shallots and reserving marinade, then pat quail dry with paper towels and sprinkle with remaining 1/4 teaspoon salt.
- Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides. Cook 4 quail, turning over once, until browned and just cooked through, about 5 minutes total. (Quail will be rare.) Transfer cooked quail to a serving dish and keep warm, loosely covered with foil. Cook remaining 4 quail in remaining 2 tablespoons butter in same manner, transferring to serving dish.
- Add reserved marinade to skillet and cook over moderately high heat, scraping up any brown bits with a wooden spoon, until shallots are just softened, about 4 minutes. Stir in remaining 2 tablespoons pomegranate juice and season with salt, then spoon over quail. Sprinkle with pomegranate seeds and remaining teaspoon tarragon.
- To juice a pomegranate, cut in half crosswise, then use a manual or electric juicer. Alternatively, remove seeds from pomegranate and pulse seeds in a food processor until juicy, then transfer seeds to a sieve and drain, pressing on and then discarding solids.
ROASTED POMEGRANATE QUAIL
The sweet, sour, fruity notes of pomegranate molasses combined with orange juice, lemon zest and spices, all complement the quail beautifully in this tasty dish. It not only tastes delicious, it looks impressive too, and is actually very easy to make. It is pictured here with my Cypriot Salad which is a great accompaniment to the Roasted Pomegranate Quail. This is a wonderful dish for entertaining your family and friends. I just love these easy recipes that look like you've been in the kitchen all day! I've also included some helpful tips on how to cook quail.
Provided by Katrina | Katy's Food Finds
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Place all the marinade ingredients into a bowl or jug and mix to combine.
- Pat dry the quail with paper towels to remove any moisture. Make sure the quail are completely defrosted with no icy bits inside the cavity.Cut off the neck piece if it is still attached. Keep it though as it can be roasted along with the quail in the oven dish to flavour the juices.If you are cooking the Quail straight away: Put the quail into a heavy based oven dish that is just large enough to fit them snugly (see photos). If there is too much space around the birds the juices and marinade that gather in the base of the dish during the cooking time will burn.Pour half the marinade over the quail and using clean or gloved hands, massage the marinade into the quail. Set the quail aside in the dish for 30 minutes. Preheat the oven to 200°C.If you are cooking the Quail later in the day: Marinate the quail as above but instead of leaving on the bench for 30 minutes, cover the quail and place in the refrigerator. Remove the quail from the fridge 30 minutes prior to cooking and preheat the oven to 200°C.
- Put the quail into the oven for 10 minutes. Remove from the oven and increase the oven temperature to 230°C. Baste the Quail with the remaining marinade using a brush. Place back into the oven making sure you have rotated the dish so the quail cooks evenly. Cook for a further 10 minutes - now depending on the size of your quail, it could be ready earlier if your quail is smaller, so check it at the 17-18 minute mark for smaller birds. Larger quail can take 20-25 minutes, depending on how you like your quail cooked. It is recommended that they be cooked to a pale pink - up to you.During this final cooking time, keep a close eye on the quail and rotate the dish 1 or 2 more times and baste with the juices at the same time. This will give you a great colour on the skin. If you are finding that the skin is colouring up too quickly, drape a piece of tin foil over the top until its ready.
- When the quail is ready, remove from the oven and allow the quail to rest in the dish for 10 minutes, tented with tin foil. After resting, remove the quail and place on a serving dish. Pour all the juices into a jug and spoon off any oil. This jus is delicious served alongside the Quail. I drizzle it all over the Quail and Cypriot Grain Salad (if making).Optional: sprinkle a few pomegranate seeds over the Quail.Note: Depending on the size of your quails, you might find you need 2 per person if they are smaller.
Nutrition Facts : Calories 346 kcal, Carbohydrate 18 g, Protein 22 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 83 mg, Sodium 647 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
ROASTED QUAIL DATE AND POMEGRANATE MARINADE
Steps:
- Remove the backbones from the quail or ask your butcher to do this for you. Rinse and dry them on paper towels. Place in a shallow pan. Mix remaining ingredients, except pomegranate seeds and parsley, in a large bowl. Pour mixture over the quail and refrigerate for 30 minutes to 1 hour.
- Preheat oven to 450 degrees F.
- Drain the quail and keep the marinade. Place the quail in a roasting pan with some olive oil and roast them for 15 minutes or until done. Meanwhile, strain the marinade into a pot and bring it to a boil. Reduce the heat and cook until syrupy. You may wish to add 1 teaspoon of butter or olive oil. Mix well. Taste the marinade and season, to taste.
- Pour the sauce onto 4 plates and place the roasted quail on top. Garnish with pomegranate seeds and parsley.
QUAIL STUFFED WITH POMEGRANATE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the wine, honey, mint and sage in a large bowl and season with salt and pepper to taste. Peel the pomegranates and carefully remove the seeds by breaking the pomegranates into sections.
- Place the pomegranate seeds and the quails in the wine mixture. Let marinate in the refrigerator, 2 to 4 hours.
- Remove the quails from the marinade and pat dry. Drain the seeds out of the marinade. Reserve 1/3 cup of the seeds and stuff the quails with the rest. Reserve the marinade.
- Truss the quails and wrap each in two slices of pancetta.
- Preheat the oven to 375 degrees.
- In a large ovenproof skillet, heat the lard or oil and quickly brown the quails. Place them in the oven and bake 6 to 8 minutes.
- Remove the quails from the oven and transfer them to a serving platter. Deglaze the pan with the reserved marinade over high heat, stir in the reserved pomegranate seeds, pour over the quails and serve.
Nutrition Facts : @context http, Calories 1109, UnsaturatedFat 44 grams, Carbohydrate 52 grams, Fat 69 grams, Fiber 9 grams, Protein 54 grams, SaturatedFat 18 grams, Sodium 1409 milligrams, Sugar 39 grams, TransFat 0 grams
POMEGRANATE-CINNAMON GRILLED QUAIL
Steps:
- Heat grill to medium. Combine pomegranate molasses, orange juice, and cinnamon in a small bowl. Drizzle quail with canola oil and season with salt and pepper. Grill, breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred. When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through. Remove from the grill and serve 2 quail per person.
POMEGRANATE BAKED QUAIL
I thought this one up on holidays when we were able to buy a pack of 4 big plump quail-one of my favourite birds.
Provided by JustJanS
Categories Quail
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Marinate quail in remaining ingredients 2 hours.
- Heat oven and tray to 220c.
- Remove quail from marinade, strain and reserve.
- Place quail skin-side down on heated tray and cook for 10 minutes.
- Turn and cook a further 5 minutes (or until cooked to your liking) to crisp and brown skin.
- Meanwhile heat marinade to boiling and cook on a low heat to reduce by half.
- Serve quail with a little of the syrup spooned over.
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GRILLED QUAIL WITH POMEGRANATE AND ORANGE GLAZE | …
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- Step 1Rinse and pat dry the quail being sure to remove any pin feathers. Place in a non-reactive container.
- Step 2Prepare the Spice MarinadeMix together in a bowl the orange juice, soy sauce, ginger, pomegranate syrup, hot mustard, orange zest, and garlic. Reserve 2 tablespoons. Pour the spice mixture over the quail, rubbing it into all the crevices. Cover and marinate in the refrigerator for at least 6 hours (I did mine overnight). Let the quail stand for about a half an hour to come to room temperature prior to cooking.
- Step 3Prepare the Basting SauceIn a bowl, whisk together the orange juice, honey, pomegranate syrup, soy sauce, and reserved spice paste; blend well. Set aside 1/4 cup for spooning on at the end of cooking.
- Step 4Heat the grill to medium-high heat. Place the quail on the grill, not too close to the heat source, about 3 - 4 inches away, and grill, turning a few times until mostly cooked. When mostly cooked start basting with basting sauce; turning and basting until the quail are cooked through and nicely caramelized. Let sit for 5 minutes, then drizzle the reserved basting sauce over them. Serve.
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- Light a grill. In a bowl, whisk the lemon juice with the pomegranate molasses, the 1 tablespoon of oil and the mint; season with salt.
- Rub olive oil all over the quail. Season with salt and pepper and grill, breast side down, over high heat until browned, about 3 minutes. Turn the quail and grill until the breast meat is pink (for medium), about 2 minutes longer. Transfer the quail to plates.
- Add the spinach and pomegranate seeds to the dressing and toss. Serve the salad with the quail.
CHAR-GRILLED QUAIL WITH ROSE AND POMEGRANATE RECIPE ...
From gourmettraveller.com.au
Cuisine SpanishCategory DrinkAuthor Rodney DunnTotal Time 20 mins
- Pound garlic and a pinch of salt to a fine paste in a mortar and pestle. Add rosewater, lemon juice and spices and stir to combine. Place quail in a non-reactive bowl, pour over marinade, turn to coat, cover with plastic wrap and refrigerate to marinate (2 hours).
- For rose and quince dressing, whisk quince paste and rosewater in a small bowl until dissolved. Whisk in garlic, cinnamon, olive oil and lemon juice, season to taste and set aside.
- Preheat a char-grill or barbecue over high heat. Remove quail from marinade, cook skin-side down until golden and crisp (3-4 minutes), then turn and cook until just cooked through (1-2 minutes). Serve with rose and quince dressing, scattered with rose petals, pomegranate seeds and pistachios.
QUAILS WITH POMEGRANATE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Servings 4Estimated Reading Time 2 minsCategory Game RecipesTotal Time 30 mins
- Marinate the quails for at least 3 or 4 hours before starting to cook them. Simply combine all the marinade ingredients in a large mixing bowl and mix with the birds before popping the whole lot into the fridge, covered.
- Preheat the oven to its highest setting when you are ready to eat. Heat a heavy-based frying pan on the hob and when wisps of smoke appear add the butter and olive oil. As soon as they are fizzing away nicely, brown the quails on the skinside and transfer them to a roasting tray large enough for them to sit in a single layer. Keep the frying pan to hand but remove it from the heat.
- Add all the marinade to the roasting tin. Transfer the quails to the oven for 20 minutes or until the juices run clear when the thigh is pierced with a skewer.
- While the birds are cooking, cut the pomegranate in half and remove the red seeds. The easiest way to do this is to hold the fruit over a bowl and gently bash the skin with the back of a spoon.
ROAST QUAIL, BLACKBERRIES AND JUS - NETWORK TEN
From 10play.com.au
- To prepare the quails, remove the wings and set aside. Cut between the breast and leg portions through to the backbone. Cut through the backbone to remove the crown. Trim out the neck and set the crowns aside. Chop the wings, necks, legs and backbones into small pieces and set aside.
- For the Jus, place the oil into a large heavy saucepan over medium heat. Add the quail bones, dried mushrooms, carrot, shallot, garlic and thyme and cook until caramelised. Add the tomato paste and cook a further 2 minutes or until dried.
- Deglaze the pan with the port and simmer until reduced by half. Add the chicken stock and simmer for 20 minutes. Strain through a fine sieve and simmer over low heat until reduced by a third. Remove from the heat. Cover and set aside. Return to a simmer to serve.
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