Almost every housewife tries to diversify the festive menu. You can surprise guests and please loved ones by preparing a quail under a marinade. This is a delicious and extraordinary dish.
It is necessary
-
- quail (4 pcs.);
- bacon (4 strips);
- onions (2 pcs.);
- apple (1 pc.);
- chicken liver (200 grams);
- vegetable oil;
- flour (1 tablespoon);
- salt
- pepper to taste.
- Marinade:
- soy sauce (1 tablespoon);
- olive oil (1 tablespoon);
- honey (1 teaspoon);
- paprika (1 teaspoon).
- Salad:
- white cabbage (200 grams);
- carrots (1 pc.);
- celery (1 pc.);
- rhubarb (50 grams);
- tarragon greens;
- olive oil.
Instructions
Step 1
Rinse the quails well and dry them using paper towels.
Step 2
Prepare the marinade. To do this, mix soy sauce, olive oil, paprika and natural honey until smooth. Apply the resulting mixture to the quails, thoroughly smearing them on all sides. Cover the dish with cling film on top and put it in the refrigerator for 30-40 minutes.
Step 3
Start preparing the filling for stuffing quail. Rinse the chicken liver well and cut into small cubes. Fry it in vegetable oil for 15-20 minutes. Add finely chopped apples, onions and spices to taste to the chicken liver. Fry this mixture for 3-5 minutes.
Step 4
Remove the pickled quails from the refrigerator. Stuff them with cooked toppings. Wrap each quail with a strip of bacon (lengthwise) and secure with a wooden skewer.
Step 5
Line a baking sheet with foil. Lay the stuffed quails on it, placing them with the breast up. Place the baking sheet in an oven preheated to 200-220 degrees. Bake the quails for 20-25 minutes.
Step 6
Serve the finished dish on an open dish, garnish with fresh dill, parsley and lemon wedges. As a side dish, cook crumbly rice or boiled potatoes. Be sure to offer your guests fresh vegetables along with the stuffed quails.
Step 7
A vegetable salad will help to diversify your dish. To prepare it, chop some white cabbage. Grate the carrots on a coarse grater and mix with finely chopped onions. Fry this mixture in vegetable oil for 5-7 minutes. Peel the rhubarb and cut into thin strips. Grate celery on a coarse grater. Combine all ingredients, season with tarragon and olive oil.
