Hi All,
As promised in an earlier post, I'll be passing on some of my favourite recipes to those kind enough to help me with Quark 8 tips...
This one's for Emma and Redbarn... hope you'll give it a try.
Roast Quail a la Ferguson
Simply the best quail recipe I've ever done and too simple to believe... but it's true. I've cooked this for a collection of chefs who, frankly, didn't believe me when I told them how baisc this recipe is. It's taken from Angus Ferguson's brilliant book, 'Nose To Tail Eating'.
3 or 4 quail per person (partly boned out - rib cage removed - can be bought like this, or ask your supplier to do it.)
Extra Virgin Olive Oil
Good Sea Salt (like Maldon Salt)
Freshly ground black pepper (lots)
Heat an oven and baking dish to 210 C (fan forced) or 220 C
Generously rub the olive oil all over the cute little quail.
Now liberally sprinkle the salt and pepper over the little darlings - don't be stingy
Tuck their little legs and wings underneath them and place them in the hot pan.
Roast them for 18 to 20 minutes, in the top of the oven. or until nicely brown and yummy looking.
Arrange a good leafy salad, with a vinegarette dressing, on warmed plates.
Place 3 or 4 quail on each plate. Serve immediately. Finger bowls recommended.
NB: The secret to this simple dish is finding a supplier of good quail and using the best oil, salt and pepper you can find.
Sounds too easy to be true but, trust me, this is a magnificent dish. (Don't try this with other small game birds... it doesn't work.)
Cheers,
Bill (raafbloke)