Quail
Penny's Recipe for Quail with Raisins, Walnuts and Grapes |
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Posted by Administrator (admin) on May 21 2008 at 8:51 AM |
Quail >> |
Ingredients (Serves 4)
8 plump boneless quail from Alternative
Meats; 4 rashers bacon, rind removed; 175 fl oz stock; 1 onion chopped;
1 bay leaf; few sprigs of parsley; 3 tablespoons of white wine; salt
and pepper; 1 heaped teaspoon flour; 100g or 4 oz seedless grapes,
halved; 25g or 1 oz walnuts, roughly chopped; 1 tablespoon raisins; 2
tablespoons double cream and a few sprigs of watercress to garnish.
Recipe : Cut
each bacon rasher in half and put a piece over each quail breast. Put
the quail in a roasting tin and pour in the stock. Add the onion, bay
leaf, parsley sprigs and white wine. Season with salt and pepper. Roast
the quail in a moderately hot oven (200C, 400F, Gas Mark 6) for 15
minutes, then remove the bacon and continue cooking for a further 10
minutes, when the quail should be pale brown and very tender. Put the
quail on a serving dish, cover and keep warm while you make the gravy.
Heat the juices from the tin and strain them. Skim off any fat in to a
teacup. Mix this fat to a paste with the teaspoon of flour. Pour some
of the hot stock into the cup, mixing well. Then return the flour
mixture and the hot stock to a saucepan or the roasting tin and stir
steadily until boiling. Check the seasoning and add salt and pepper if
necessary. Then add the grapes, walnuts and raisins, reheat and stir in
the cream. Spoon the sauce over the quail and garnish with the
watercress.
Serves 4.
These small but tasty birds have been
boned out and prepared for you - just follow the simple recipe above
and voila! a classic winter game dish for you to present to discerning
guests. (Or just to enjoy yourself, of course!)
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