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Receta Roast Quails With Whisky Marmalade Sauce

Name: Roast Quails With Whisky Marmalade Sauce
Ingredients: 6 x Oven ready quails; 1 x Garlic clove, peeled and halved lengthways; 2 Tbsp. Oil; 75 gm Butter; 4 sprg rosemary, fresh; 1 Tbsp. Soft brown sugar; 24 x Shallots or possibly baby onions, peeled; 150 ml Chicken stock; 250 gm Oyster mushrooms, cleaned; 1 x Clove garlic, crushed; 90 ml Orange marmalade; 60 ml Malt whisky; 1 x Lemon, juice of

de Global Cookbook

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Ingredientes

6 x Oven ready quails
1 x Garlic clove, peeled and halved lengthways
2 Tbsp. Oil
75 gm Butter
4 sprg rosemary, fresh
1 Tbsp. Soft brown sugar
24 x Shallots or possibly baby onions, peeled
150 ml Chicken stock
250 gm Oyster mushrooms, cleaned
1 x Clove garlic, crushed
90 ml Orange marmalade
60 ml Malt whisky
1 x Lemon, juice of

Direcciones

Pre-heat oven to 190C/325F/gas 5. Rub the quails with the garlic. Heat the oil and half the butter in a large pan. Stuff the birds with a sprig of rosemary and season and put into the pan and brown all over.
Place into the oven and cook for 12-15 min, then remove and leave covered in a hot place.
Heat the remaining butter with the sugar in a large pan, then add in the onions and glaze. Add in the stock and cook gently approximately 12-15 min. Add in the mushrooms sliced, with some extra butter, then add in the garlic and stir, season and keep hot.
Portion the cooked quail and place on to a plate. Scatter with the oyster mushrooms and onions and spoon over the marmalade sauce.
For the sauce: Heat the marmalade and add the whisky and lemon juice.