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Add a photoI did publish the pic of this dish I made for the Missus (Yes, Rowena, I do sometimes cook! LOL) some time ago, but never had the time to publish the recipe.
It is pretty simple and straightforward and has the advantage to look appetizing and satisfying! Even kids will love it!
Of course you can replace the quail with any fowl (have you ever tried guinea fowl?)
Ingredientes
- 2 large quails
- Filling:
- Finely chopped onion: 2 large tablespoons
- Finely chopped shallot or red onion: 1 large tablespoon
- Finely chopped garlic: 2 cloves
- Finely chopped herbs (of your choice/I usually include fresh Italian
- parsley, rosemary, sweet basil and celery): 2 large tablespoons)
- Whole pink pepper: 1 teaspoon
- Breadcrumbs: 2 large tablespoons
- salt, pepper, nutmeg to taste. You can add your favourite spices, of course!
- Olive oil: 2 tablespoons
- Fresh sprigs of thyme and rosemary: half a dozen each
Direcciones
- Lightly season the whole quail with a little salt and pepper.
- Mix all the ingredients of the filling into a bowl and fill the quails with it.
- Place the quails on an oiled oven plate. Place the thyme and rosemary sprigs on the quails. Pour a little olive over both quails and tp each with a dollop of butter.
- Preheat the oven to 200 degrees Celsius/about 400F.
- Cook the quail until you are satisfied (taste vastly differ with people).
- Ratatouille
- This can done the day before. Re-heated ratatouille is even better.
- I will not bother with weights and measures as there are thousands of ways.
- Just know that I use an equal quantity of egg-plants/aubergines, onion, and courgettes/zucchini.
- First cut them to the same (important) wanted size (the smaller, the quicker the cooking). Heat olive oil in a large pan. Pour the lot into the pan and cook until onions have become translucent. Turn down the fir to low. Add chopped garlic, one lemon juice, a glass of white wine, plenty of roughly cut tomatoes. Season with Chopped fresh herbs (the more, the better!), salt (easy on that! You can rectify later!), pepper, nutmeg and others.
- Cover and let cook until you are satisfied with taste and texture.
- Service and presentation:
- Take out quails.
- Take out the filling and place on a side plate.
- Open the quail and âflattenâ them.
- Serve the quails on a large plate. Top it with the filling and surround it with plenty of ratatouille.
- Bon appetit!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 500g | |
| Recipe makes 2 servings | |
| Calories 1246 | |
| Calories from Fat 919 | 74% |
| Total Fat 103.37g | 129% |
| Saturated Fat 43.25g | 173% |
| Trans Fat 0.0g | |
| Cholesterol 398mg | 133% |
| Sodium 536mg | 22% |
| Potassium 941mg | 27% |
| Total Carbs 4.87g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.02g | 1% |
| Protein 72.92g | 117% |
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