Quails with star anise and lemon marmalade
A blend of eastern snd traditional british flavours add to the delightful delicate taste of quail
Ingredients:
4 quails, each weighing approx. 175g/6oz
120ml/8tbsp lemon marmalade
60ml/2tbsp olive oil
30ml/2tbsp honey
juice and grated zest of 1 lemon
4 star anise
5ml/1tsp cardamom seeds, lightly crushed
Method 1:
- Wash and dry the quails. Place in a roasting tin
- Mix together the lemon marmalade, oil, honey and juice and zest of lemon.
- Stir in the star anise and crushed cardamom seeds.
- Coat the quails in the lemon mixture and roast fan oven 180ºC, convection 200ºC or gas mark 6 for 25 - 30 mins until cooked through.
- Allow to rest for 5 minutes and serve on a bed of rice.
quails with bacon and juniper
Ingredients:
4 quails, each weighing approx. 175g/6oz
45ml/3tbsp juniper berries
5ml/1tsp black peppercorn
15ml/1tbsp fresh sage leaves
50ml/2oz unsalted butter, slightly softened
8 rashers of streaky smoked bacon
Rosti
450g/1lb potatoes, peeled
1 bunch spring onions, finely chopped
1 red pepper, seeded and finely diced
30-45 ml/2-3tbsp vegetable oil
Method 2:
- Wash and dry the quails. Place in a roasting tin.
- Crush the juniper berries and black peppercorns together; mix with the sage leaves and butter to form a paste.
- Spread evenly over the quails and place 2 rashers of bacon over each quail.
- Roast fan oven 180ºC, convection 200ºC or gas mark 6 for 25 - 30 minutes until cooked through.
To make rosti:
- Cook the potatoes in salted boiling water for 15 mis, drain and allow to cool.
- Coarsely grate the potatoes into a large mixing bowl, add the chopped spring onions and red pepper, and mix well.
- Divide the mixture into 8 and shape into rounds.
- Heat the oil in a frying pan; cook the rosti rounds for 2-4 mins on each side until golden brown and crisp. Serve
Serve each quail on 2 rosti rounds and spoon any juices over. |