Esta es una exhibición prevé de cómo se va ver la receta de 'Roast Quails With Whisky Marmalade Sauce' imprimido.

• Click here to print
• o regresate de nuevo a Roast Quails With Whisky Marmalade Sauce.

Receta Roast Quails With Whisky Marmalade Sauce

by Global Cookbook

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

1. 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.
2. Place into the oven and cook for 12-15 min, then remove and leave covered in a hot place.
3. 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.
4. Portion the cooked quail and place on to a plate. Scatter with the oyster mushrooms and onions and spoon over the marmalade sauce.
5. For the sauce: Heat the marmalade and add the whisky and lemon juice.

© 2024 CookEatShare