The quail is the smallest bird in the partridge family. Its meat is similar in its dietary qualities to chicken, but much "richer" in taste. Since quails are so small, another advantage is that they cook very quickly. They can be fried, stewed, smoked, grilled. The famous hero of Stout, gourmet detective Nero Wolfe, in one of the novels feasts on "Veronica's quails" - fried quails with white grapes. Empress Elizabeth II was very fond of this dish, only here it was called “quail in a royal style”. Quails baked in bacon or grape leaves are no less popular.
It is necessary
-
- BBQ quails
- in indian style
- 6 quails
- 250 grams of fatty soft cottage cheese
- 2 tablespoons ghee (ghee)
- ½ tablespoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cardamom
- ½ teaspoon turmeric
- 3 centimeters fresh ginger root
- 7 cloves
- 1 small onion
- ¼ teaspoon salt
- Quail
- stuffed with mushrooms
- 4 quails
- 1 tablespoon olive oil
- 2 medium onions
- 2 cups bread crumbs
- 2 cups wild mushrooms, chopped (white
- boletus
- chanterelles)
- 2 tablespoons chopped thyme
- 2 tablespoons parsley, chopped
- 1 cup ghee
- Salt
- freshly ground black pepper
- Braised quail
- 6 quails
- 6 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken stock
- ½ cup sherry
- Salt
- freshly ground black pepper
Instructions
Step 1
BBQ Quail, Indian Style. Crush the black peppercorns in a mortar, along with the cardamom boxes. Finely grate the ginger root. Chop the onion finely. Prepare the marinade - put cottage cheese and spices in a deep bowl, mix until pasty. Take each quail and rub it with marinade. Place the quail in a bowl, cover with plastic wrap and marinate for at least 1 hour.
Step 2
Cook the quail on a wire rack over coals for 3-4 minutes on each side.
Step 3
Quail stuffed with mushrooms Preheat oven to 175 degrees Celsius.
Step 4
Starting from the back, remove the bones from the quail, leaving them only in the wings and legs.
Heat the olive oil in a skillet with a thick, heavy bottom, chop and caramelize (fry until light brown and characteristic aroma) onions, add mushrooms to it and fry for no more than 3-4 minutes. Remove the pan from the heat and add the crackers to the filling, season with salt, pepper, herbs, stir.
Step 5
Start the quail, rub with ghee and place each bird individually in foil. Place the quail wrapped in foil on a baking sheet, place in the oven and bake for 20 minutes.
Step 6
Sautéed quail Sauté the quail in butter until lightly crusty. Remove the birds from the pan and fry the flour in the same oil until light brown. Pour in broth and sherry, season with pepper and salt, heat.
Step 7
Place the quail in a baking dish and pour over the resulting sauce. Put in an oven preheated to 160 degrees Celsius for an hour and a half. Serve with boiled rice.
