Thursday, June 16, 2011

Braised Quail with Mushroom


2  tbs               olive oil
2 no                 quail
1                      small onion, peeled and finely chopped
2 tbs                All purpose flour
200 ml             chicken stock
1                      large carrot, peeled and diced
1 cup               button or oyster  mushrooms, finely chopped
1 tsp                lemon juice
35 g                 chopped fresh parsley
Freshly ground black pepper and salt

Preheat to 180°C (350°F)

1. Heat the oil in a large, flameproof casserole and cook the quail in it over a high heat for about 5 minutes, turning them to brown all over. Remove from casserole and set aside.

2. Fry the onion Stir in the flour and then the stock, carrot. Bring to the boil, stirring continuously.

3. Add the mushrooms, lemon juice and 1 tablespoon of the parsley, and season with pepper.

4. Return the quail to the casserole, bring to the boil, cover and cook in the heated oven for about 15 minutes , or until the quail are tender. Sprinkle with the remaining parsley.

Sauteed beans  sprouts and potato slices blend well with the quail. Leave the diners to remove the skin from their quail and remind them to watch out for the small bones.

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